Emmentaler

Emmentaler

Anyone who has ever been to Switzerland will be familiar with the popular cheese of this beautiful country: the semi-hard Emmentaler. This versatile cheese owes its name to the Swiss Emmental region, where cheese has been made for centuries. It is even the oldest cheese in Switzerland. With this cheese you not only bring taste into your home, but also a piece of history. Where the English call their Stilton the 'king of English cheese', the Swiss have crowned Emmentaler cheese as the ‘king of cheeses’. Incidentally, despite its royal status, Emmentaler is also produced outside Switzerland. There is also a French and a German variant.

You can recognize the Emmentaler by its appearance. Thanks to the production process, air bubbles are created that make this cheese a beautiful cheese with its characteristic holes. There are many types of Emmentaler, which differ in taste due to the maturing time among other things.

If you want the Emmentaler to be sweet, it only needs to mature for about eight weeks. With a little more patience you will be rewarded with a mature and more pronounced taste. The strongest-tasting variety takes no less than a year to fully mature. Emmental cheeses are made with both raw milk as well as with pasteurized milk, which gives a significantly different taste experience. The flavors that you can recognize are therefore very diverse; from savory and nutty to the other extreme: mild and fruity. Therefore there is an Emmentaler cheese for everyone!

What is Emmentaler?

Emmentaler is a traditional Alpine cheese that originates from the Emmental region in Switzerland. Today, it is also produced in France using similar methods, resulting in a comparable texture and flavour profile.

Taste and characteristics

The cheese is known for its large holes, firm texture and mild, nutty taste. During maturation, the flavour becomes fuller and more aromatic.

Perfect for cheese boards and cooking

Emmentaler is highly versatile and ideal for cheese boards, sandwiches and hot dishes. It melts evenly and is often used in gratins, fondue and oven dishes.

Alpine cheese traditions

Production is based on traditional Alpine methods. Both Swiss and French varieties share the same distinctive structure and balanced flavour.

Freshly cut and shipped chilled

All cheeses are freshly cut and carefully packed. Shipping is done chilled to preserve flavour, texture and quality during transport.

FAQ – Emmentaler cheese