Milk: Raw cow's milk
Location: Canton de Vaud, Switzerland
As Gruyere would have been 100 years ago, L'Etivaz cheeses are made with milk from herds grazing the wildflower-rich high pastures above the snowline in the Vaud Alpes.
The season is only 4 months long. Until the snows return in September, 68 mountainside chalets are occupied by L'Etivaz producers. They heat their milk over wood fires in giant copper cauldrons, their sides blackened with ash. The open fires condition the atmosphere of the chalet, imbuing the curds with a distinctive smoky quality. The range of flavours can encompass tropical fruit, meaty bacon, hoisin sauce, nutmeg and mouth-watering salinity.