Emmental   

Cheese type
Hard

Milk type
Cow's milk, non-pasteurized.

Characteristic

Aged for a minimum of 14 months in natural sandstone caves deep in the Santenberg Hill.

Description

Its origin is in the Emme Valley, Switzerland. It takes approximately 1000 litres of fresh milk and several hours to produce each cheese which when finished has a diameter of approximately 100cm and average weight of 190lb. Only the finest cheeses are choosen

Place of origin

Central Switzerland, Switzerland Read more about this location