Allgáuer Emmentaler Káseverband e.V. Tilsiter Strasse, 16 a - 87439 Kempten
1.Herstellerkontrollen:Bayerische Landesanstalt fà¼r Landwirtschaft Institut fà¼r Ernáhrungswirtschaft und Markt
2.Missbrauchskontrollen:
Bayerisches Staatsministerium fà¼r Umwelt,Gesundheit und Verbraucherschutz
Abteilung 4,Referat42
zu 1.Menzinger StraàŸe 54
80638 Mà¼nchen
zu 2.SchellingstraàŸe 155
80797 Mà¼nchen
Tel: zu 1.089-17 800"“337
Fax: zu 1.089-17800"“494
zu 1.ernaehrungswirtschaft@lfl.bayern.de; peter.sutor@lfl.bayern.de
Shape and weight: rind-matured wheel of 15 to 50kg manufacturing weight;
openness: pea size, isolated to sparse at least full-fat (45 - 49% fat);
dry matter content as a percentage of weight: at least 62%.
Manufactured in rural districts of Lindau (Lake Constance), Oberallgáu, Ostallgáu, Unterallgáu, Ravensburg and Bodenseekreis; towns of Kaufbeuren, Kempten and Memmingen.
Swiss Alpine shepherds were employed in the area in around 1820; this situation led to the production of new varieties of cheese (Emmantaler) and the refinement of existing varities particularly Bergkase.
Made from raw cheese milk. The temperature of the raw cheese milk is kept below 40ºC before renneting; ripening period: 4
months.
