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Emmentaler AOP
The King of Cheeses from Switzerland
The famous cheese owes its name to the valley of the River Emme in the Bern canton. Cheese production can be traced back to the 13th century in this location. Nowadays, Emmentaler AOP is produced in around 110 village creameries from fresh, untreated milk, sourced from cows who eat grass and hay and are never fed any silage feed. Around 12 litres of milk are required to make one kilogram of cheese. Additives and genetically modified ingredients are strictly forbidden.
Distinguishing features: the holes
The round wheels have a diameter of 80 to 100 cm and weigh between 75 and 120 kg. Emmentaler AOP is the undisputed global “King of the cheeses” thanks to its size, tradition and outstanding quality. Emmentaler AOP is available at various levels of maturity to suit different tastes and purposes: from the mild, nutty classic (matured for at least 4 months) to the extremely fruity “Réserve” (matured for at least 8 months) to the full-flavoured “cave-matured” (matured for at least 12 months) and the unique “original taste” matured Emmentaler AOP (matured for at least 12 months).
Emmentaler AOP is generally enjoyed cold in chunks or slices. It is, however, also ideal for adding extra flavour to warm dishes.
Emmentaler AOP is easily distinguishable thanks to its holes. They range from the size of cherries to the size of nuts and are formed during the maturation process.
«Emmentaler AOP Cave-Aged is a cheese that fulfils the highest demands and stands as a special treat for cheese connoisseurs. Selected wheels are stored and treated in a cavern in the Swiss Plateau. This damp, cold cellar features special flora and provides the ideal climatic conditions for a long maturation period. Thanks to the 95% humidity and constant temperature of 13 ºC, the cave-aged Emmental develops a full-bodied flavour and a striking, natural black rind.
»
«Emmentaler AOP Classic with its well-proportioned rind, ivory-coloured interior, cherry-sized holes and inimitable mild, nutty aroma represents a piece of Swiss nature and culture. Cheese fans appreciate the value of this unpasteurised cheese as a delicacy on cheese platters, as a way of enhancing a breakfast and as a perfect way to round off a meal. It can also be used as a flavoursome base for warm dishes.»
«Just like the Emmentaler AOP, Schwingen (a type of Swiss wrestling) is also a piece of Switzerland and a key part of our culture. That is why the Emmentaler AOP Eidgenoss has now been introduced to mark the Eidgenössischen Schwing- und Älplerfest in Burgdorf. It is a strong cheese that is wrapped in a linen cloth, just like in the old days, and features a label dedicated to Schwingen. The label, which has been designed by hand by Swiss artist Thomas Ott, shows the key moves in Schwingen, with the most important gesture in Schwingen on display in the centre: the pre-match handshake between the contestants as a symbol of fair play.
»
Bergkäserei Oberei,
Süderen
Hard cheese
Type of cheese
Unpasteurised milk
Milk processing
Cow’s milk
Type of milk
Full fat
45%
Content of fat
Animal rennet
Lab-Type
Tolerability
Lactosefree
Glutenfree
Months
at least
14
Maturity
Taste
Strong
Region
Bern region,
North-west Switzerland,
Eastern Switzerland,
Central Switzerland
«Emmentaler AOP Extra-Mature is perfect for fans of extra-strong cheese. The powerful aroma, brine and crumbly texture are a real treat for the taste buds.»
CHÄSLAUBE BUSINESS SERVICE,
Zürich
Cremo S.A.,
Villars-sur-Glâne
Dorf-Chäsi Hergiswil AG,
Hergiswil LU
Käserei Kleinstein, Fam. Schöpfer,
Werthenstein
Käserei Niedermuhlern,
Niedermuhlern
Lustenberger & Dürst AG,
Hünenberg See
Napf-Chäsi AG,
Luthern
Pius Hitz Feinkost,
Ebersecken
Hard cheese
Type of cheese
Unpasteurised milk
Milk processing
Cow’s milk
Type of milk
Full fat
45%
Content of fat
Animal rennet
Lab-Type
Tolerability
Lactosefree
Glutenfree
Months
12
Maturity
Taste
Tangy and spicy
Labels
AOP/IGP
Region
Bern region,
North-west Switzerland,
Eastern Switzerland,
Central Switzerland
«The unique cheese is in memory of pastor Albert Bitzius – the man behind the alias Jeremias Gotthelf – who stands as one of the most renowned Swiss authors. He lived in Lützelflüh in the Emmental valley at the beginning of the 19th century. His most popular works include “The Cheese Factory in the Hamlet”, which is about a creamery in Emmental. The new Gotthelf Emmentaler AOP from Emmentaler Switzerland is produced precisely as it would have been in Gotthelf’s times; that is, with self-cultivated cultures and in a creamery that only produces Emmental once per day. Its intricate label is decorated with scenes from Gotthelf’s bestseller.
»
Hard cheese
Type of cheese
Unpasteurised milk
Milk processing
Cow’s milk
Type of milk
Full fat
45%
Content of fat
Animal rennet
Lab-Type
Tolerability
Lactosefree
Glutenfree
Months
12
Maturity
Taste
Strong
Labels
AOP/IGP
Region
Bern region,
North-west Switzerland,
Eastern Switzerland,
Central Switzerland
«Emmentaler AOP Organic is set apart from conventional Emmentaler AOP by its raw materials. The exclusively fresh, unpasteurised milk is supplied by farms that fulfil the standards set by the BIO SUISSE organisation, represented both within Switzerland and abroad. Emmentaler AOP Organic is produced in as natural a way as possible and is treated with great care. Organic Emmental is a real treat thanks to its typically mild and nutty aroma.»
«Emmentaler AOP Réserve is a cheese for connoisseurs. The first quality control sees suitable wheels being chosen for further maturation to achieve the Réserve quality. These wheels are matured for at least eight months and carefully treated in special maturation warehouses. They are matured at a temperature of 11 to 14 ºC and in an air humidity of over 90% (moist storage) to give them their strong flavour. Emmentaler AOP Réserve is also sold with other names referring to the length of the maturation period (e.g. Surchoix, Ripe, Mature,…).»
Amstad Chäslädeli GmbH,
Zürich
Dorf-Chäsi Hergiswil AG,
Hergiswil LU
DORFKÄSEREI THUNDORF,
Thundorf
Lustenberger & Dürst AG,
Hünenberg See
Napf-Chäsi AG,
Luthern
Pius Hitz Feinkost,
Ebersecken
Hard cheese
Type of cheese
Unpasteurised milk
Milk processing
Cow’s milk
Type of milk
Full fat
45%
Content of fat
Animal rennet
Lab-Type
Tolerability
Lactosefree
Glutenfree
Months
8
Maturity
Taste
Distincly tangy
Labels
AOP/IGP
Region
Bern region,
North-west Switzerland,
Eastern Switzerland,
Central Switzerland
«The history of Swiss Emmentaler AOP dates back to 1291, the year that cheese from the Emme valley was first mentioned in an official document. The Emmentaler AOP Consortium has taken up the unique tradition of the original Emmentaler to create its top-quality Emmentaler AOP URTYP®. And, by all historical and contemporary accounts, it comes very close to that 13th century ‘forefather’ of all Emmentaler cheeses. Other quality cheeses from the Emmentaler AOP range differ first and foremost in their maturation period, but an Emmentaler AOP URTYP® already begins to stand out at the point at which the fresh cheese is manufactured. Indeed, only cheese dairies selected in accordance with stringent criteria are able to apply to produce the Emmentaler AOP URTYP®.»
REK AG,
Oberbütschel
Hard cheese
Type of cheese
Unpasteurised milk
Milk processing
Cow’s milk
Type of milk
Full fat
45%
Content of fat
Animal rennet
Lab-Type
Tolerability
Lactosefree
Glutenfree
Months
at least
12
Maturity
Taste
full-bodied and aromatic
Labels
AOP/IGP
Region
Bern region,
North-west Switzerland,
Eastern Switzerland,
Central Switzerland
Season
all-season
Loaf
80.00-100.00
kg
Emmentaler AOP
Taste some Emmentaler AOP and, instantly, you will know: this great, world-famous cheese speaks for itself. For Emmentaler AOP is indeed the king of cheeses.
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