Our Cheese

Emmentaler AOP® 101

Non GMO, lactose free and gluten free.

The ever-popular Emmentaler is one of the most delicious cheeses from Switzerland, first produced in the 13th Century in the Emme region in the Canton of Berne.

Emmentaler is the cheese most people think about when they imagine “Swiss cheese,” with its medium-hard texture, light-yellow colour and its nutty and slightly sharp taste—yes, this is the cheese with the holes.

Emmentaler in a Wide Variety of Foods

Emmentaler is an extremely versatile cheese. It’s often considered one of the best cheeses for soups, sandwiches, snacks and wine pairings by top chefs and foodies around the world. And much like Le Gruyère, Emmentaler is great for melting. Some of our favourite recipes (and the most delicious ones) are made with melted Emmentaler cheese.

Nutritional Value
  • Water 36 g
  • Protein 29 g
  • Milk fat 31 g
  • Minerals 4 g
  • Joules 1640 kJ
  • Calories 395 kcal

Varieties of Emmentaler AOP cheese

Emmentaler AOP Classic

A light nutty taste, aged four-to-eight months.

Emmentaler AOP Réserve

After four months of aging, the best Emmentaler AOP cheeses are selected for reserve aging. These cheeses are given extremely attentive care in the cellars and aged for a minimum of eight months to give them a noticeably more pronounced taste than that of the Emmentaler AOP Classic.

Kaltbach Cave Aged Emmentaler AOP

Kaltbach Cave Aged Emmentaler AOP, also known as “hohlengereift”, has a distinct nutty aroma and a surprising softness. Aged for 12 months, 9 of which take place in the grotto or cave dug in molasse (soft sandstone), Kaltbach Cave Aged Emmentaler AOP is recognized by the marbled black-brown sheen of its crust that’s created by its lengthy exposure to humid (94%), cool (12°c) and particularly mineralized air of the grotto, and by the great care given to it by master cheesemakers.

How Emmentaler is Made

It takes 1,100 litres of unpasteurized milk from dairy cows fed with grass and hay to make one wheel of Emmental. We proudly support Switzerland’s high standards in cheese farming and humane animal treatment, which is why we don’t use any additives, genetically modified ingredients, or ensilage (grass that is compacted and stored for later consumption) in our dairy production.