L’Etivaz AOP alp cheese | Alpage du Tompey, Corbeyrier

Since 1971, the Ziörjen family have spent their summers at their mountain farm, the Alp Tompey. Here, they make L’Etivaz AOP, a speciality cheese which is produced only between May and October, and from milk heated over a wood fire. Weighing between 15 and 38 kg each, the rounds are washed with salt and stored for up to seven days before they are taken down to the cheese cellars in L’Etivaz.

From the 1st of June till the 30th of September, Alpage Le Tompey (Corbeyrier)
Famille Ziörjen
+41 (0)24 466 80 82
www.etivaz-aop.ch