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Emmentaler, a must for cheese trays!

Origin of the name

The name of this famous cheese comes from the valley of the Emme in the canton of Berne where it has been produced since the 13th century. With the construction of the first cheese dairies in the valley around 1815, the production of Emmental cheese has spread throughout the whole midlands.

AOP

AOP stands for Appellation d'Origine Contrôlée (protected designation of origin). This is an official label for traditional products, and it is protected under Swiss law. To qualify for this label, the products must be associated with their origin and heritage, and they must have been produced according to traditional methods. Strict specifications define the requirements with regard to origin, production methods and quality. An independent certification institute monitors compliance with these requirements.

Raw material

Emmentaler AOP cheese is made from unpasteurised milk from cows fed on grass and hay but not silage. It takes approximately twelve litres of milk to make one kilo of cheese. The use of any additives is prohibited, as is the use of genetically modified ingredients.

Quality control

Each wheel of cheese is subject to a number of quality control checks, during which the texture, body, aroma and appearance of the wheel are assessed together with its shelf life. Only the best cheeses are then ready for the consumer.

 
     
 

 

 


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