Alpage Pâquier Gétaz
From June 10th to June 31st and from September 15th to October 10th, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'Etivaz AOP alpine cheese producers cooperative. Attention: the dates below may change, please contact the alpage for more information.
1660 Château-d'Oex