In the village of Etivaz, just a few kilometres from Col des Mosses, lie the Etivaz cheese cellars. A Cooperative founded in 1932 whose aim was to store and mature the region’s whole cheeses, the cellars are nowadays the place to discover all there is to know about cheese.
The « Etivaz » cheese is a hallmarked product made in the region’s mountain pastures. Once made, the wheels of cheese are taken to the Etivaz cellars where they are kept and regularly monitored right up until the moment that they become ripe. It’s a painstaking task as the cellars can hold up to 20'000 cheeses at any one time.