#etivaz

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#fondue #etivaz #alpage #fromage #suisse #alpesFribourgeoises #cheese #fondueDalpage #switzerland #letivaz #aop #MeltedCheese #fromageDalpage #schweiz #friburgerAlpen #paysDenHaut #mountains #skiTouring #skimo #skiDeRando #apresleffortlereconfort #freeride #skiTour #climbHighOrStayHome #zagSkis #ubac95 #zag #snowleader74 #mountainlovers #mountainsaddict

Préalpes fribourgeoises

Queijos da Suíça. #Appenzeller #Bergkäse #Emmentaler #Gruyère L' #Etivaz #Raclette #Sbrinz #Tilsit #Vacherin #Mont-d'Or #acasadosqueijos https://www.instagram.com/p/CLiG4eOlEvZ/?igshid=vm0ceiqh24zd

Last week visiting the Gruyere region on Switzerland, I have spent the week looking around at Swiss cheese (on the deli counter) furthering my knowledge from the typical British cheddar, Mozerella. Parmesan and Brie. The type of cheese I can across is similar to gruyere but made in the Vaud region called Etivaz. It's made using cows milk only from the summer in copper 'cauldrons' and over open wood fires.....old school mountain cheese! It's a a strong smelling cheese, which often puts people off but the texture is creamy, but rather salty. But best of all, I think is when slightly melted. Next was a soft cheese from sheeps milk called Tomme fluerette, made also in Vaud canton (handmade!) It's is unlike usual tommes as it is softer and creamier, apparently due to the short ripening time and damp conditions it's made in. All you need for this is to take it out of the fridge an hour or so before and the smooth a good slice of bread with it. And finally Raclette Berghoff, similar to the French raclette but stronger and slightly spicer with a dense texture. But eaten in the same way, melted over potatoes, bread or veg!