{"id":9154,"date":"2024-03-25T17:47:10","date_gmt":"2024-03-25T16:47:10","guid":{"rendered":"https:\/\/shop.etivaz-aop.ch\/la-fabrication\/"},"modified":"2024-04-08T10:59:17","modified_gmt":"2024-04-08T08:59:17","slug":"la-fabrication","status":"publish","type":"page","link":"https:\/\/shop.etivaz-aop.ch\/de\/la-fabrication\/","title":{"rendered":"Herstellungsverfahren"},"content":{"rendered":"
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Herstellungsverfahren<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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K\u00e4seherstellung<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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01<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Weidegras zwischen 1'000 et 2'000 Meter<\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t<\/i>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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02<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Die Herstellung von L'Etivaz AOP<\/div><\/div><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t<\/i>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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03<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In einem Kupferkessi<\/div><\/div><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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04<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u00fcber dem Holzfeuer<\/div><\/div><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t<\/i>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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05<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Unter die Presse<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Weidegras zwischen 1'000 et 2'000 Meter<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Die Rohmilch stammt von K\u00fchen, die sich von nat\u00fcrlichem Weidegras der Waadtl\u00e4nder Alpen und Voralpen ern\u00e4hren. Diese reiche, von alpinen Gr\u00e4sern gepr\u00e4gte Weide beeinflusst das Aroma und verleiht dem L\u2019Etivaz AOP seinen einmaligen Geschmack.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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HerstellungsverfahrenL\u2019Etivaz AOP<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tVideo ansehen<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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In einem Kupferkessi<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Die am Abend gemolkene Milch wird im Bottich gelagert, in dem sich \u00fcber Nacht eine Rahmschicht bildet. Am Morgen wird die Milch mit einer Holzschaufel entrahmt. Anschliessend wird die Abendmilch mit der am Morgen gemolkenen Milch in einem offenen Kupferkessi vermischt.
Die mit Milchs\u00e4urebakterien des Betriebs angereicherte Milch wird \u00fcber dem Holzfeuer auf 32 \u00b0C erhitzt. Der K\u00e4ser f\u00fcgt das Lab hinzu, das ausschliesslich aus dem Labmagen junger K\u00e4lber gewonnen wird. Nach einigen Minuten stoppt der K\u00e4ser das R\u00fchrwerk und l\u00e4sst die Milch ruhen, damit der Inhalt des Kessis gerinnen kann.<\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\u00fcber dem Holzfeuer<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ist die Milch geronnen, schneidet der K\u00e4ser die Masse mit einer K\u00e4seharfe in immer kleinere St\u00fccke. Dieser heikle Vorgang setzt grosses Wissen seitens des K\u00e4sers voraus.
Die Mischung aus K\u00e4sebruch und Molke (manchmal \u00fcber 1\u2019000 Liter) wird unter st\u00e4ndigem R\u00fchren auf ca. 57 \u00b0C erhitzt. Das an einem Schwenkarm h\u00e4ngende Kessi wird anschliessend vom Feuer genommen.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Unter die Presse<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Der K\u00e4ser schiebt mit einer Stange ein St\u00fcck Tuch unter den K\u00e4sebruch und hebt den K\u00e4se heraus, der in Formen gef\u00fcllt und gepresst wird. Die Form wird mehrmals gewendet. Der K\u00e4ser bringt darauf die Kaseinmarke L\u2019Etivaz AOP sowie seine Initialen an, um damit die R\u00fcckverfolgbarkeit zu garantieren. Die Formen bleiben bis am n\u00e4chsten Tag in der Presse.
Die zwischen 15 und 38 Kilo schweren Laibe werden mit Salz eingerieben und auf der Alp h\u00f6chstens 7 Tage lang aufbewahrt.<\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

La Fabrication Fabrication du fromage 01 Des p\u00e2turages situ\u00e9s entre 1\u2019000 et 2\u2019000 m\u00e8tres d\u2019altitude 02 La fabrication de L\u2019Etivaz AOP 03 Dans une chaudi\u00e8re en cuivre 04 Sur feu de bois 05 Sous presse Des p\u00e2turages situ\u00e9s entre 1\u2019000 et 2\u2019000 m\u00e8tres d\u2019altitude Le lait cru provient des vaches se nourrissant exclusivement de l\u2019herbage […]<\/p>","protected":false},"author":330,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"acf":[],"yoast_head":"\nLa Fabrication - Etivaz AOP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shop.etivaz-aop.ch\/de\/la-fabrication\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Fabrication - Etivaz AOP\" \/>\n<meta property=\"og:description\" content=\"La Fabrication Fabrication du fromage 01 Des p\u00e2turages situ\u00e9s entre 1\u2019000 et 2\u2019000 m\u00e8tres d\u2019altitude 02 La fabrication de L\u2019Etivaz AOP 03 Dans une chaudi\u00e8re en cuivre 04 Sur feu de bois 05 Sous presse Des p\u00e2turages situ\u00e9s entre 1\u2019000 et 2\u2019000 m\u00e8tres d\u2019altitude Le lait cru provient des vaches se nourrissant exclusivement de l\u2019herbage […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/shop.etivaz-aop.ch\/de\/la-fabrication\/\" \/>\n<meta property=\"og:site_name\" content=\"Etivaz AOP\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/letivaz.aop\" \/>\n<meta property=\"article:modified_time\" content=\"2024-04-08T08:59:17+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@etivazaop\" \/>\n<meta name=\"twitter:label1\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/shop.etivaz-aop.ch\/la-fabrication\/\",\"url\":\"https:\/\/shop.etivaz-aop.ch\/la-fabrication\/\",\"name\":\"La Fabrication - 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