A concentration of tastes in a delicate roll
After being stored in the ripening cellars for six months the cheese wheels destined to provide L’Etivaz à rebibes AOP (800 to 1,000 wheels) are carefully selected.
The smear, the top layer of the crust, is removed from these wheels by hand. The wheels are then rubbed with vegetable oil before being stored in an upright position in a loft for a minimum of 30 months.
At the end of this period these wheels are ready for slicing with a cheese plane for the great delight of discriminating palates.