A slice of Switzerland
Emmentaler AOP
The heaviest loaves, the largest holes, the full aromatic taste with the distinctive nutty note - only this is an original Emmentaler AOP.
Emmentaler AOP is moulded by the character of its homeland with gentle hills, green meadows with spicy herbs, fresh country air and Emmental wooden farmhouses. A true Emmentaler AOP can only be created in this unique atmosphere. Cows graze in the open air and only eat fresh grass and hay. The best raw milk is processed according to highest quality standards traditionally crafted by experienced master cheesemakers. At least 120 days of careful maturation make an Emmentaler AOP into a very special taste experience.
The tender bite and the alluring ivory to pale yellow dough cherry-sized holes complete the perfect delight, that only a true Emmentaler AOP can offer.
Product specification
Composition | Raw cow's milk, salt, bacteria cultures, rennet | ||||
Origin | Emmental (valley of the Emme river in the canton of Berne) | ||||
Production | Artisanal | ||||
Maturation | Traditional | ||||
Shape / Size | Round, flat to domed loaf Ø 80 - 100 cm / height 20 - 27 cm | ||||
Weight | 80 - 100 kg | ||||
Rind / Appearance | Golden yellow, darker with age | ||||
Dough | Ivory, sliceable, fine, slightly crumbly | ||||
Holes | Cherry perforation, 2 - 4 cm large | ||||
Water content | 36 % | ||||
Hardness / wff | Hard / 52 % | ||||
Fat in dry matter | at least 45 % |
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Durability | 3 months |
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Storage temperature | +3°C to +5°C |
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| Emmentaler AOP | Emmentaler AOP | Emmentaler AOP | ||
Flavour | mild and nutty | uniquely tangy | fully aromatic and tangy | ||
Maturation | at least 4.5 months | at least 8 months | at least 12 months | ||
