Chalet Les Antheines
L’Etivaz AOP is a firm Alpage cheese handmade from raw milk by Frédéric Rosat on the Antheines Alp during the period from May 10th to October 10th. These selected cheeses have taste like savory broth, cured meats and leeks with light caramel and alpine flower notes.
Frédéric Rosat, Alp Antheines
“Since my childhood I dreamed of being a cheesemaker on an alp. At the age of 21 I spent my first summer on the alp and helped to produce L’Etivaz AOP. I liked it so much that I decided to become a cheesemaker. Since then, there hasn’t been a summer I haven’t spent on the alp Les Anteines (very close to the Col des Mosses pass), at around 1’430 meters above sea level.
Together with my wife and our 3 children we take care of the cows, milk them twice a day and process the fresh raw milk and turn it into only 2 wheels of L’Etivaz AOP a day. In 2014 my cheese was voted best L’Etivaz AOP at the Swiss Cheese Awards. For me, this success reflects my joy in the cheesemaking handcraft.”
alpine milk heated in copper kettle over a wood fire…
The Rosat family tends to 45 cows during the summer on the Antheines Alp. They rotate productions between 3 huts at different altitudes. When the temperatures are still cool in spring or autumn and the upper alpine meadows are still snow-covered, the cows live on the two lower-lying Alps. This allows the cows to eat fresh grass throughout the summer and to enjoy the rich alpine flora.
After the curds are cut, they are heated exclusively in copper kettles over a wood fire. Due to the long maturing process, the intense, strong aromas of the alpine herbs eaten by the cows unfold perfectly in the cheese.
Every year in autumn, Gourmino visits the cellars of the L’Etivaz AOP Cooperative to taste the cheeses from last summer. We select the best cheeses for our customers, paying attention to a typical, balanced taste profile and consistency in quality. The selected cheeses are then taken to the cellars of the Gourmino, where they are ready for delivery.