Our Emmentaler AOP classic is matured for at least 4 months in cellars located in the area of origin.
A wheel of Emmentaler AOP cheese contains between 1000 and 2000 holes. These are formed naturally during the ripening process. The gas produced during fermentation remains trapped in the paste. This gas, together with the bacteria that produce it, give the cheese its characteristic taste.
Our Emmentaler AOP is made using fresh milk delivered straight to the cheese dairy immediately after milking. Additives are prohibited as are genetically modified ingredients.