L’Etivaz ✦

L’Etivaz

What it is

In 1932 seventy-six families walked out of the Gruyère system, which they judged to be letting its standards slip, and registered their own cheese under the name of their village. The rules they wrote still hold: only between 10 May and 10 October, only in a mountain chalet, only in a copper cauldron over an open wood fire — which is where the faint smoke in the paste comes from.

In the kitchen

It is drier and more concentrated than Gruyère, so cut the quantity by about a fifth in a fondue and let it come to room temperature before you grate it.

Goes with

Potato Cornichon Apple Rye berries Walnut Onion

Also used with

Bündnerfleisch

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