Known as the original Swiss cheese, Emmentaler was first produced more than eight centuries ago in the canton of Bern in the valley of the Emme River.
Thanks to its protected A.O.P. designation, today's Swiss Emmentaler is produced from the fresh, raw milk of grass-fed cows enjoy the high mountain pastures. It is this unique terroir, with its abundances of wild flowers and herbs, that give the Swiss version its inimitable flavours.
Aged for a minimum of four months, each wheel has an inedible rind while the paste is golden and springy with plenty of eyes. Wonderfully complex, this younger Emmentaler is spicy, lactic and sweet, with a hint of fermenting fruit and white wine on the finish that leaves your palate tingling. Enjoy on sandwiches, cheeseboards, or grated into fondues and gratins.