Emmentaler AOP
Emmentaler AOP

Emmentaler AOP

The king of the cheeses from Switzerland

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.

Typical: the holes

Emmentaler AOP exists in varying degrees of maturity to suit every taste and usage, including the mild, nutty classic cheese (matured for at least 4 months), the distinctive aromatic “reserve” (matured for at least 8 months) and even the extremely aromatic “Höhlengereift” (cave-aged) cheese (matured for at least 12 months).

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. The diameter of the wheel is between 80 to 100 cm, its height is 16 to 27 cm and weighs from 75 to 120 kg. Its authenticity, its character and its excellent quality make it the uncontested « King of the world’s cheeses ».

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.

The holes in the texture readily distinguish Emmentaler AOP from any other cheeses. They appear during the fermentation process and vary in size between that of a cherry and a walnut.

Recipes using this cheese