The best Emmentaler whole round cheeses, produced exclusively in the Emme valley, are selected and ripened for 14 months in humid cellars at a temperature of 13° C. This results in an Emmentaler with a pure, salty and very typical flavour. A MUST in all kitchens!

Production region:
Emme valley (Emmental)

Taste:
Pure, delicate, slightly salty, hazelnut aroma

Rind:
Hard, dry, dark brown

Openness:
1-3cm-sized 'eyes'

Dimensions:
Whole round cheeses, 85-100cm in diameter and 18-25cm high.

Weight:
80-110kg