Emmentaler is produced daily on small farms in the Bregenzerwald. The quality of the raw milk used is very important to them. That's why they follow strict rules such as feeding the cows with fresh hay without silage, daily milk collection, immediate processing, no thermization, no preservatives and no chemical additives, plus numerous quality controls.
Its pale yellow paste has numerous 1 to 2 cm holes, known as the eyes of the cheese. These are the result of the fermentation process in the cellar, during which gas is produced and the loaf swells, making its faces rounder. The cheese is aged for about 75 days.
Its texture is both firm and smooth.
FLAVOURS: Its aroma is spicy and slightly salty. Its taste is mild and aromatic, with hints of hazelnut. It also has fruity aromas.
HOW TO TASTE IT: Perfect on a platter, it can be an excellent addition to your favorite recipes. It pairs well with a dry white wine, such as a Chardonnay.
