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L'Etivaz AOP Swiss Cheese

Between May 10 and October 10, 72 families make “L’ETIVAZ” AOP Cheese every morning in large copper cauldrons over the direct heat of a wood fire. Taste of L'Etivaz AOP cheese is aromatic, fruity, slight flavor of hazelnut, slight taste of smoke.

À partir de 8,50 € Voir les frais de port Prix normal 9,25 € Voir les frais de port
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Between May 10 and October 10, 72 families make “L’ETIVAZ” AOP Cheese every morning in large copper cauldrons over the direct heat of a wood fire. More than 2,800 cows, not counting the many other heads of cattle, will graze on the rich alpine flora and produce the milk with a subtle aroma that will be used to produce the 460 tons of "ETIVAZ" AOP cheese a year.

Etivaz AOP is made of raw milk, veal curd and whey (culture) from all local farms. All ingredients are guaranteed GMO-free.

Taste of L'Etivaz AOP cheese is aromatic, fruity, slight flavor of hazelnut, slight taste of smoke.

Shape and aspect of the wheel L'Etivaz AOP cheese of well-proportioned format with a uniformly brownish color to dark.

Consumption suggestion
Open the vacuum seal 20 minutes before consumption and leave it at room temperature to highlight and enhance its aroma and flavor.

Ingredients: 
Fat 45+ , unpasteurised cowmilk, rennet, salt, sour, sodium

Quality
Your cheese is freshly cut and vacuum-packaged!
The hard structure of L'Etivaz AOP cheese makes it perfectly suitable for sending by post. This is an orginal Swiss L'Etivaz AOP cheese.


Plus d'information
Dimension fromage entier 65 x 11 cm
La saveur Piquant
Pays d'origine Suisse
Information nutritionnelle pour 100 grammes
graisse (gr) 34
Gras saturés (gr) 20,6
Calories (kcal) 412
Kilojoules (KJ) 1710
Glucides (gr) 0,9
Protéine (gr) 25,7
Sodium (mg) 15
Type de lait Vache
Sans gluten Non
Type de présure Lebstremsel
Sans sucre Non
Peut contenir des traces de cacahuètes. Oui
Croûte de fromage comestible Non
Sans lactose No
Pasteurisé No
Durée de vie limitée Non
Fait de Le lait de pâturage Le lait de pâturage est du lait provenant de fermes où les vaches paissent au moins 120 jours par an – du printemps à l’automne – et au moins six heures par jour dans le pré.
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