Aarewasser

Aged for 2-3 months dependent on flavour development. To produce this cheese, milk arrives from two separate farmers from two different regions, Emmental and Aaretal. Long standing is the argument whether cheese made in Eyweid belongs to Emmental or Aaretal and in response to this dispute, master cheesemaker Urs created a cheese of regionally blended milk called ‘Aare Water’. Named in reference to the river Aare which meanders through most of Switzerland and is joined by many smaller streams along the way, the cheese’s name acknowledges that it the sum of many parts.