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Extra-hard cheese

Water content (WFF*)

Sbrinz AOP is a typical extra-hard cheese. Emmentaler AOP and Gruyère AOP are perhaps the most well-known of the hard cheeses. All of these cheeses are made from natural unpasteurised milk. They are full-fat cheeses with an FDM of at least 45% and have a long maturation period. Sbrinz AOP is ready to eat after around 18 months and is fully matured after 2 to 3 years. Emmentaler AOP and Gruyère AOP are ready to eat after 4 to 5 months. They are fully matured after 7 to 12 months.

*Water content in the fat-free cheese mass

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