a must for cheese trays!
of the name
The name of this famous cheese comes from the
valley of the Emme in the canton of Berne where
it has been produced since the 13th century.
With the construction of the first cheese
dairies in the valley around 1815, the
production of Emmental cheese has spread
throughout the whole midlands.
AOP stands for Appellation d'Origine Contrôlée (protected
designation of origin). This is an official
label for traditional products, and it is
protected under Swiss law. To qualify for this
label, the products must be associated with
their origin and heritage, and they must have
been produced according to traditional methods.
Strict specifications define the requirements
with regard to origin, production methods and
quality. An independent certification institute
monitors compliance with these requirements.
Emmentaler AOP cheese is made from unpasteurised
milk from cows fed on grass and hay but not
silage. It takes approximately twelve litres of
milk to make one kilo of cheese. The use of any
additives is prohibited, as is the use of
genetically modified ingredients.
Each wheel of cheese is subject to a number of
quality control checks, during which the
texture, body, aroma and appearance of the wheel
are assessed together with its shelf life. Only
the best cheeses are then ready for the