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L'Etivaz AOP: the Swiss "alpage" cheese made between 1,000 and 2,000 meters high.

It was the first Swiss cheese to obtain the Denomination of Origin in 2000. L'Etivaz AOP is an "alpage" cheese: it is produced between May and October when the cows go up to graze the mountain. In the pre-Alps of the canton of Vaud, 130 dairies, located between 1,000 and 2,000 meters high, produce 400 tonnes. They respect tradition and use raw milk that is heated in copper kettles. This cheese is characterized by its flavor rich in aromas, slightly fruity and with a nutty touch.
Switzerland Cheese Marketing, SL Spain, headquartered in Bern, is responsible for the promotion of Swiss Cheese in the Spanish and Portuguese markets. There are 430 varieties of cheese in Switzerland: in Spain we find Appenzeller®, Emmentaler AOP, Le Gruyère AOP, L'Etivaz AOP, Sbrinz AOP, Tête de Moine AOP and Vacherin Fribourgeois AOP. Swiss cheese does not use additives in its production, they are 100% natural, they are high in calcium and they are suitable for celiacs and lactose intolerant.