Emmentaler is originally a cheese from Switzerland. It is sometimes known as Swiss cheese in the United States, although Swiss cheese does not always imply Emmentaler. The semi-hard cheese originally comes from the Emme valley.
The guidelines for “original Emmentaler” require the cheese to be aged for a minimum of four months. It is produced in a round shape with a natural rind and aged in traditional cellars. The original Emmentaler exists with different age profiles: classic – four months, reserve – eight months, and Premier Cru – 14 months.
Emmi Emmentaler of Switzerland continues to be handcrafted the traditional way in small village dairies according to recipes handed down for more than 450 years. The milk used is delivered twice a day. It is produced with raw cow’s milk, adding only natural ingredients (water, salt, natural starter cultures and rennet). Preservatives or ingredients from genetically modified organisms are not allowed.