Taking its name from the valley of ‘Emme’, Emmental is a hard cow’s milk cheese with walnut sized holes throughout the paste.

Owing to of its lack of name protection, the name Emmental is given to similar style cheeses made in Germany, France and Switzerland. However the Swiss cheeses carry the name Emmental and Switzerland on their labels as a means of identity. The ‘des Grottes’ in the name indicates that the cheese has been matured in natural caves, usually for more than 12 months.

Each of these huge cheese can take upwards of 1000 litres of milk to make.  The paste is hard with a slight give, whilst the flavour is round and subtle, with occasional fruity notes.