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Milk: Cow
Type: semi hard, cooked and pressed paste, natural smooth waxed crust
Fatty Matter: 45%
Maturation: Between 4 and 12 months
Roughness: Soft to medium
Country of origin: Germany / United States
Known simply as "Swiss" cheese, Emmental has many imitators. The original cheese came from the tender meadows of the Emme River, near Bern.
It has a typical smooth, light yellow bark. The pasta, flexible, is a nice dark yellow and has holes the size of a cherry, a nut or even a golf ball. The real Emmental has a complex aroma, meadow and flowers, with touches of raisins and wood fire. Its flavor is strong and fruity, with a woody aftertaste.


200 g

Emmenthal 100 gr

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