Emmentaler AOP | Switzerland | Cow’s Milk | 90kg Wheel, Raw Milk, Alpine Firm
250 gram cut
Emmentaler AOP is produced in the valleys of Bern from raw cow’s milk and aged in wheels that weigh close to 90 kilograms. The curd is cooked in copper, pressed into massive moulds, and aged for 8–12 months in humid cellars. During ripening, Propionibacterium freudenreichii metabolises lactic acid, forming carbon dioxide and giving the cheese its signature eyes—smooth, round openings that signal both time and fermentation.
The paste is firm but elastic, with a pale golden colour and an even, supple texture. Flavour builds slowly: sweet cream, roasted hazelnut, fresh hay, and a finish that leans into malt and cultured butter. It holds its shape when sliced, melts cleanly, and balances richness with clarity.
Emmentaler is engineered for versatility—built for fondue, sliced for boards, or shaved over warm dishes where its gentle sweetness and depth can show through. It’s steady, expressive, and unmistakably alpine.
250 gram cut
Emmentaler AOP is produced in the valleys of Bern from raw cow’s milk and aged in wheels that weigh close to 90 kilograms. The curd is cooked in copper, pressed into massive moulds, and aged for 8–12 months in humid cellars. During ripening, Propionibacterium freudenreichii metabolises lactic acid, forming carbon dioxide and giving the cheese its signature eyes—smooth, round openings that signal both time and fermentation.
The paste is firm but elastic, with a pale golden colour and an even, supple texture. Flavour builds slowly: sweet cream, roasted hazelnut, fresh hay, and a finish that leans into malt and cultured butter. It holds its shape when sliced, melts cleanly, and balances richness with clarity.
Emmentaler is engineered for versatility—built for fondue, sliced for boards, or shaved over warm dishes where its gentle sweetness and depth can show through. It’s steady, expressive, and unmistakably alpine.
250 gram cut
Emmentaler AOP is produced in the valleys of Bern from raw cow’s milk and aged in wheels that weigh close to 90 kilograms. The curd is cooked in copper, pressed into massive moulds, and aged for 8–12 months in humid cellars. During ripening, Propionibacterium freudenreichii metabolises lactic acid, forming carbon dioxide and giving the cheese its signature eyes—smooth, round openings that signal both time and fermentation.
The paste is firm but elastic, with a pale golden colour and an even, supple texture. Flavour builds slowly: sweet cream, roasted hazelnut, fresh hay, and a finish that leans into malt and cultured butter. It holds its shape when sliced, melts cleanly, and balances richness with clarity.
Emmentaler is engineered for versatility—built for fondue, sliced for boards, or shaved over warm dishes where its gentle sweetness and depth can show through. It’s steady, expressive, and unmistakably alpine.
Origin: Emme Valley, Bern, Switzerland
Milk: Raw cow’s milk
Rind: Natural, brushed, dry and firm
Weight: ~90kg per wheel
AOP Status: Protected since 2000 (Swiss AOP)
Texture: Firm, elastic, smooth
Maturation: 8–14 months
Shape: Gigantic wheel, ~1m diameter, ~12cm thick
What It Is
Emmentaler AOP is the original Swiss mountain cheese, produced at scale and precision in the Emme Valley since at least the 13th century. Made from raw milk in copper vats, the curd is cooked, pressed, and aged in enormous wheels that reach 90kg. Its iconic holes—or "eyes"—are formed by Propionibacterium freudenreichii as it ferments lactic acid into CO₂ during ripening.
The interior paste is dense and elastic, with a golden hue and smooth structure. The natural rind is brushed and dry, protective but not meant to be eaten. Emmentaler is structurally sound and built for versatility—equally suited to slicing, melting, and grating.
Taste and Texture
Rind: Natural and brushed, slightly rough, develops with aging. Not typically eaten.
Paste: Supple, elastic, and uniform with scattered large, round eyes. High moisture but non-oozing. Slices cleanly and melts evenly.
Flavour:
Sweet lactic base: cultured cream, fresh milk
Nutty depth: hazelnut, cashew, browned butter
Grassy, alpine notes: warm hay, malt, rye crust
Mild umami: savoury but not sharp or salty
The mellow character is the result of slow proteolysis and low lipolysis, allowing Emmentaler to remain clean and balanced over long aging.
Pairing Logic
Emmentaler is mellow, rich, and subtly nutty, with low acidity and salt. Pairings should offer contrast—acid, bitterness, or sharpness—or echo its warmth and fat.
Classic Pairings:
Swiss white wines: Chasselas, Sylvaner, Pinot Blanc
Malty beers: Märzen, Vienna lager, Bock
Light reds: Gamay, Pinot Noir, Mondeuse
Oxidative whites: Vin Jaune, Jura Savagnin
Non-alcoholic:
Roasted barley tea or toasted oolong: echoes nutty depth
Fresh apple juice or pear nectar: acidity and fruit lift
Malted milk or lightly sweetened black tea: smooth-on-smooth
Dry kombucha: funk to contrast richness
Avoid: High-tannin reds, sour beers, anything overtly bitter or aggressively spiced—they’ll overwhelm the cheese’s restraint.
Serving Guidance
Remove from fridge at least an hour before serving. Cut into long batons, thick slices, or shaved curls depending on context. Melts cleanly—ideal for fondue, croque monsieur, rösti, gratins.
For boards, pair with rye bread, mustard, pickles, fresh or dried fruit (pear, apricot), and nuts.
Temperature note: Cold Emmentaler is firm and mild. Slight warmth releases aroma and improves pliability.
Storage
Wrap in waxed or cheese paper and store in an airtight container in the fridge. Keeps for 2–3 weeks once cut. If surface darkens or dries, trim lightly—interior remains sound. Do not freeze.
Waste-Conscious Use
Grate into béchamel, soup, or savoury scones
Fold into scrambled eggs or stuffed omelettes
Melt into toasties, mac and cheese, or polenta
Cube and skewer with pickles and potatoes
Use rinds in broth for subtle umami depth
Emmentaler AOP is designed for real utility. It feeds communities, not just plates—clean, reliable, and deeply alpine in both flavour and form.