In 1894, among the sandstone hills of Langrüti, master cheesemaker Maurice Lustenberger discovaered a place with ideal conditions for maturing cheese. Here he found the perfect climate to best mature his LeSuperbe Emmentaler AOP under natural conditions.

Today, LeSuperbe Emmentaler AOP Grotta matures for 12 months in this natural environment, developing its unique and authentic flavor. Each bite reflects Maurice‘s tradition and passion to finding the perfect maturing climate. Langrüti, the place where the cheese is given time to mature.

The famous cheese owes its name to the valley where the Emme River flows where cheese production was attested as early as the 13th century. Today, Emmentaler AOP is produced in about 110 village dairies in the prescribed area and according to the consortium‘s specifications from fresh, untreated milk from cows fed exclusively on grass and hay. About 12 liters of milk are needed for one kilogram of cheese. The addition of ingredients other than rennet and ferments or the use of genetically modified substances is not permitted.