File:Etivaz Suisse (6192835975).jpg

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Description Nous voici dans les Préalpes vaudoises, en Suisse, à plus de 1000 mètres d’altitude, au Pays d’Enhaut. La fabrication ancestrale de L'Etivaz s’effectue par les agriculteurs eux-mêmes, sans transport du lait, c'est-à-dire en estive même, de mai à octobre. Ce fromage bénéficie de l'AOP suisse. Les meules sont de petites tailles, plus petites que celles du Comté, un de ces cousins : soit de 15 à 35 kg. Pour réaliser un caillé noble, le lait est réchauffé au feu de bois d’épicéa, ce qui explique en partie son fumet spécifique, accompagné d’une saveur noisetée. Il faut préférer les meules de plus de 12 mois pour trouver une pâte riche et expressive. Dans "L'Etivaz", le " L'" est indisociable du mot "Etivaz" , par conséquent l'étiquette apposée sur le fromage et le titre du fichier sont faux.
Date
Source Etivaz Suisse
Author Joselu Blanco from Bilbao

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This file is licensed under the Creative Commons Attribution 2.0 Generic license.
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This image was originally posted to Flickr by Silverman68 at https://www.flickr.com/photos/29120766@N07/6192835975. It was reviewed on 12 November 2014 by FlickreviewR and was confirmed to be licensed under the terms of the cc-by-2.0.

12 November 2014

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current21:16, 12 November 2014Thumbnail for version as of 21:16, 12 November 20142,248 × 4,000 (2.59 MB)Benoît Prieur (talk | contribs)Transferred from Flickr via Flickr2commons

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