L’Etivaz is produced only in the summertime in the pristine pastures of the Pays d’Enhaut, in the canton of Vaud, a region at 3000-4800 feet in the Western Swiss mountains. L‘Etivaz was the first Swiss cheese to gain its AOP in 2000. The cheese has to be made in a copper kettle on an open wood fire in this region! It is made completely by hand. It‘s densely layered and structured taste has notes of caramel corn, pasture, herbs, and tropical fruits.