The famous cheese owes its name to the valley of the River Emme in the Bern canton. Cheese production can be traced back to the 13th century in this location. Nowadays, Emmentaler is produced in around 111 village creameries from fresh, untreated milk, sourced from cows who eat grass and hay and are never fed any silage feed. Around 12 litres of milk are required to make one kilogram of cheese. Additives and genetically modified ingredients are strictly forbidden.
- Imported from Switzerland
- 350g per unit