Emmentaler A.O.C is a traditional Swiss, 45% fat, semi-hard cheese made from unpasteurised cows milk. This is the largest Swiss cheese with a head weighing more than 100 kilograms. Emmentaler has a peanut butter taste. An exceptional and striking feature of this cheese from other cheeses is the cherry or nut size holes throughout the entire area of the cut.
The PDO, PGI and TSG certificates have been established by the European Union to encourage the production of agricultural products, protect product names from imitation and provide the consumer with information about the unique characteristics of a particular product. By virtue of this classification, you can be sure that a product bearing one of these authenticity marks is of a high quality and of the same origin.
Includes agricultural products produced, processed and prepared in a given geographical area using recognized knowledge.
Emmentaler is the most famous Swiss cheese, often called the King of Swiss cheeses. This cheese from the XIII century produced in the East of Switzerland, in the canton of Bern, in the picturesque valley of Emme River. It has an amazingly mild, slightly soured and slightly nutty flavor and a great aroma. This cheese is 45% fat and purique, the rind is solid and dry, with a color from golden to light brown. The distinctive feature of Emmentaler is the cherry or nut-sized patches that are visible in each cut section. These prominent holes are caused by pure maturation cultures. After forming and keeping the cream in a salt bath, it is in the cold basement for the first two to three weeks, and then transferred to a much warmer maturation room, where the holes of this cheese appear in the 6-8 weeks fermentation process. These holes are formed from carbon dioxide bubbles that originate from bacteria for the production of cheese. This exceptional, medium hard cheese is labeled with A.O.C (appellation d'origine contrôlée, protected designation of origin (PDO)). This label confirms that the local dairies in Emme Valley, which produce Emmentaler cheese, produce it in accordance with well-established ancient traditions and strict requirements.
Main ingredient on any cheese board, salads, sauces, cheese fondue, perfectly fits to breakfast menu or as a dessert.
DrinksLight red wines from Southeastern France.