L'Etivaz is a hard, raw-milk alpine cheese made from May to October in more than one hundred mountain creameries in the Vaud Alps. It is produced at altitudes between 1,000 and 2,000 metres from the milk of cows grazing in natural meadows of the Vaud Alps and Pre-Alps.

Distinctively aromatic and fruity with a hint of hazelnut, its flavour varies, depending on the pasture on which the cows graze. This rich food, full of herbs and wildflowers, influences the aroma and gives Etivaz its unique taste.

L'Etivaz is matured for up to thirty months to produce rebibes, flavoursome cheese shavings.