French-cheese.com

Here we are in the Alpes Vaudoises in Switzerland, at an altitude of more than 1000 meters, in the vicinity of the Enhaut countryside.  Eivaz, swiss gruyere, is traditionally made by the farmers themselves, from non-transported milk, transformed near the animals’ mountain pastures in the summer season from May to October.  The rounds of cheese are small, smaller than Comté its cousin, that is to say between 15 and 35 kg.  To produce noble curds the milk is reheated using spruce firewood, which partially explains its specific aroma, accompanied by a hazel-nut savour.  For a rich and expressive cheese, preference should be given to rounds that are older than 12 months.