The most famous Swiss cheese
Emmental originated in the Bernese Emmental region back in the 12th century. Its production, initially limited to this region, was later extended from the 19th century to the whole of the Swiss Plateau. Advancements in transportation enabled it to be exported far beyond the country's borders. Nowadays, everybody knows this cheese with its characteristic holes!
Emmental AOP is produced throughout the year from raw milk. Its famous holes are formed during the 4 to 8 week drying period in a warm cellar. The maturing process must last at least 4 months. And to enjoy a perfectly ripe Emmental, you must wait a further 12 months.