Easily distinguishable because of its holes, Emmentaler is Switzerland’s most famous and popular cheese. It owes its name to the Emme Valley in the canton of Bern, where it has been made since the 13th century. Emmentaler is available at various levels of maturity to suit different tastes and purposes: from the mild, nutty classic (matured for at least four months) to the extremely fruity “Reserve” (matured for at least eight months) to the full-flavoured “cave-matured” (matured for at least twelve months).
While Emmentaler is delicious when consumed in slices, it can also be used in a variety of dishes. The cheese production is also regulated by strict AOP specifications.
|Energy||< 502 kJ (120 kcal)|
|of which saturates||< 6.0g|
|of which sugars||< 0.0g|