It’s history, it’s tradition. It’s recipe dates back five generations and has been perfected over the years. After 5 months we select only the best wheels to develop into a mature cheese. When the emmental is full of salt tears it is ready to eat!

character

a hard cheese with fine crystals and a distinctive salty flavour and notes of hay

seasonality

from november to april, emmental is almost white due to hay feeding of the cattle, however grassland feeding yields a supple, pale yellow summer cheese