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 120 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.
Anyone who has tried Emmentaler AOP knows that this cheese, which is as large as it is world-famous, speaks for itself. Emmentaler AOP is nature personified.
Consortium Emmentaler AOP
Zieglerstrasse 43 B
3000 Bern 14
phone: +41 (0)31 388 42 42
fax: +41 (0)31 388 42 40