Xavier David Estive
Seasonal & Limited production
Estive is made exclusively in summer from June to September during the transhumance. The farmers climb up to an altitude of 1500 to 2500 m towards the rich highland pastures called the “estives”. It is here that the cheeses are produced each day. They are made of raw ewe’s milk, according to traditional methods. Each step (preparing, adding rennet, cuttings curds, molding and pressing) must respect detailed specifications. Estive cheeses are marked with a mountain and an edelweiss flower. In autumn, the cheeses are brought down off the mountain to finish their ripening for 5 months minimum. Placed on wood planks in an underground stone tunnel, the cheeses are rubbed and flipped 2 times a week until its full maturity, in a constant humidity of 95 to 97% and a temperature of 15 to 11°.
Hard cheese made from raw ewe’s milk.