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Emmental

Producing region: the Emmental valley (origin of name) and the German speaking parts of Switzerland. 

Raw material: fresh raw milk from Swiss cows which have not been fed on silage. Food additives are forbidden.

Shape, size and weight: round, flat or sometime arched cheeses 14 - 25 cm in height and 70 - 100 cm in diameter; whole cheeses weighing 60 - 130 kilos.

Fat content: min. 45% fat in dry mater.

Protein: 29g per 100g.

Calories: 395 Kcal per 100g.

Age: 4 to 8 months. 

This nutty flavoured mild cheese from the valley of the Swiss river Emme is a delicious treat for those who appreciate the good things in life. Soft green pastures, romantic villages, farmhouses that bide beneath gigantic roots, and richly decorated homesteads mark the charming character of the region from which this magnificent cheese originates.

And each cheese is a unique piece, made by hand to assure top quality. No wonder the Emmental from Switzerland is called the "king of cheeses" around the world! For more than one and a half centuries and up to the present day this cheese has been made in village cheese dairies. Here the milk is delivered fresh twice daily: over 1000 litres of pure, untreated milk are required to make one wheel of cheese weighing approximately 80 kilos. Then, according to an old tradition and with great intuitive feeling, the cheese making process starts - until finally, after several hours, the "treasure" is lifted from the vat and placed into its mould.  

Now the Emmental cheese has come to life in order to mature quietly for at least four months. This is how the even rind forms in an entirely natural manner. And beneath the rind, the mild and slightly nutty flavour develops, and the ivory coloured cheese mass with its cherry sized holes produces its distinctive hearty taste.