Gentle hills with peacefully grazing cows, stately, geranium-decorated farmhouses, dark fir forests and on the horizon, the snow-covered peaks of the Bernese Alps – the Emmental is a “treasure truck”. And the home of the most famous Swiss cheese: the Emmentaler AOP is still lovingly handcrafted in regional cheese factories. As a high-quality and healthy natural product, it delights conscious connoisseurs around the globe.
A landscape and its cheese The cheese production in the Emmental dates back to the 12th century. Initially, the Emmentaler AOP was only produced in the summer on the alp and only in small quantities – for the self-sufficiency of the farming families and as a levy to the landlords. At the beginning of the 19th century opened the first Taläsereien and the production area expanded. The only one
true Emmentaler cheese carries the predicate “AOP”. The abbreviation stands for “Appellation d’Origine Protogée”, which means “Protected Designation of Origin”. This label is reserved for quality products that have been produced, processed and refined in the country of origin. The real Emmentaler AOP can be recognized by the cheese stamp with the cheese number of the cheese on the Laibetikette. Each Emmentaler AOP loaf can be traced back to its place of origin and production.
Traditionally made from natural ingredients The Emmentaler AOP is produced by hand in around 120 cheese factories based on the centuries-old Emmentaler original recipe. As a natural, sustainably produced premium product, it perfectly fulfills the requirements of conscious consumers. An Emmentaler AOP
It is made from untreated raw milk from the region, which comes from cows that have plenty of run-off and are fed exclusively with fresh grass and hay. Experienced cheese makers process the raw milk directly after delivery into cheese pieces with a diameter of 80 to 100 centimeters and a weight of 75 to 120 kilograms. Finished with the beautiful Emmentaler AOP labels, the loaves are then left to mature for six to eight weeks in the boiler room of the cheese dairy. During the ripening process the unique mild-nutty flavor develops and the typical holes form. Thereafter, the loaves rest for another two to four weeks in the storage cellar of the cheese factory. For the remainder of the maturation period, at least until the age of 120 days, they store in the cheese cellars of the affineurs, where they develop their full flavor. By the way, the Emmentaler AOP not only tastes great, but is also very healthy. He is a first class cal lactose-free and contains vitamins A, D, B2 and B12.