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Raw materials/Variety/Race
Emmentaler AOC is a hard cheese produced with fresh, raw milk from cows fed on non-silage fodder.
Method of working/Cultivation/Breeding
For 1 kg of Emmentaler AOC, 12 l of fresh raw milk are requested. Emmentaler AOC is a byword for the following unique product attributes: the cheese is produced using only untreated raw milk, coming exclusively from cows fed on natural feed and which have sufficient space to roam. Each Emmentaler AOC is naturally matured in the cheese cellar for at least 120 days. This is significantly more than with most other cheese varieties. Emmentaler AOC does not contain any (artificial) additives. Each Emmentaler AOC can be clearly traced back to its origin and place of production. The dairy numbers appear on the cheese's rind and make the traceability possible.
Aspect and Taste
Emmentaler AOC are round, flat or slightly domed wheels of cheese, between 80-100 cm in diameter, 16-27 cm in thickness, weighing between 75 and 120 kg (averaging 95 kg). The characteristic holes between 2 and 4 cm in diameter in the Emmentaler cheese are formed during the maturing process. The rind is natural, firm, golden yellow. The longer the maturing time Réserve, the darker the colour of the rind; cave aged Emmentaler AOC has a patina-covered dark brown to black rind. The body is ivory to light-yellow coloured and the texture smooth, easy to cut, even and crumbly with increasing maturity. The flavour changes according to the ripening time: the Classic and Bio (organic) mature for at least 4 months and have mild and nutty flavour; the Réserve matures for at least 8 months and is distinctly spicy, the Extra even at least 12 month, which gives him the full aroma. The Cave, aged at least 12 months (6 months in a cave), has a richly aromatic flavour. There is only one original and that comes from the Emme valley. To get the Emmentaler AOC designation, the cheese must receive 18 out of 20 rating points. It receives then the Emmentaler AOC seal of quality, the round insignia in front of the "Emmentaler" logo.
Production Zone
The production area of Emmentaler AOC includes the Emmental Valley and some neighbouring areas.
History
The name of this famous cheese comes from the valley of the Emme in the canton of Berne. It has been produced there from the 13th century. Since the construction of the first cheese dairies in the valley around 1815, the production of Emmental cheese has spread throughout the midlands, the adjoining regions to the Emmental Valley.
Gastronomy
The Emmentaler AOC can be kept up to two weeks in a refrigerator if wrapped in clear plastic or cheese wrapping paper. To enjoy it at its best, it should be kept at room temperature for at least half an hour before eating. The Emmentaler AOC can constitute a delicious snack, just cut in little cubes. It is also delicious in a salad or on a slice of bread and can enter in the composition of many sauces and recipes.
Marketing
Mild Emmentaler AOC is sold after a minimum of 4 months (Classic). After 8 months, it will be known as mature (Réserve) and then fully mature after 12 months (Extra). Those cheeses which are destined to be sold as mild will be matured in dry cellars. The Emmentaler AOC speciality Cave is matured at least 12 months (6 months in a natural cave). Emmentaler AOC can be sold in several typologies: Classic, Réserve, Extra, Bio or Cave.
Distinctive features
Each Emmentaler AOC is still produced using traditional methods by 180 experienced master cheese makers.