The name of this famous cheese comes from the valley of the Emme in the canton of Berne. It has been produced there from the 13th century. Nowadays Emmentaler AOP is made in around 200 village cheese dairies from unpasteurised milk from cows fed on grass and hay but not silage. It takes approximately twelve litres of milk to make one kilo of cheese. The use of any additives is prohibited, as is the use of genetically modified ingredients.
Emmentaler AOP is generally enjoyed cold, cut into pieces or slices. However, it is also an excellent, tasty ingredient in hot dishes.
The most typical characteristic of Emmentaler AOP is probably its holes. They are the size of cherries or nuts, and appear during the maturing process. Cheese connoisseurs appreciate it as an essential item on a cheese board, for breakfast or to round off a dessert. It is also used as a tasty ingredient in many hot dishes.
- AOC~Grass-fed~Raw milk
- Product of Switzerland
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