The

classic one

Emmentaler AOP Mild/Classic

mild

(slightly sweet)

4 months

maturing period

flavour

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The characteristic flavour of Emmentaler AOP

A young, versatile cheese – perfect for every day.

A fresh flavour reminiscent of dried grass.

With unmistakeable sweet, milky caramel notes.

This classic cheese goes with practically everything.

Especially when it’s warm and melty.

«Emmentaler AOP pairs perfectly with potatoes, refined with butter flakes and caraway seeds. Add a slightly acidic Pinot Gris - and the culinary treat is perfect.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

Try at home

Emmentaler AOP Mild/Classic dishes

Brunch

Tart with green vegetables

50 minutes

medium

vegetarian

Finger food/Snack

Emmentaler AOP Monsters

20 minutes

simple

Traditional craft since time immemorial. This is how Emmentaler AOP Mild/Classic is made.

Gregor Scherrer, cheese dairy Trungen

1,200 litres of raw milk undergo a strict quality inspection.

Then rennet and lactic acid bacterial cultures are added.

The milk is gently heated to 31°C.

Then to over 50°C.

After it is formed and pressed, it is placed in a salt bath.

The cheese then ages in the ripening cellar for four months.

The first six to nine weeks at around 22°C, then at around 12°C.

At this point, it now has its characteristic holes.

And its unmistakeable original flavour.

Healthy enjoyment

What’s in Emmentaler AOP Mild/Classic?

Cheese stories

Interesting facts and news

Emmentaler AOP

Which type of rennet is used to make Emmentaler AOP?

Cheesemaking in a nutshell

How milk becomes cheese

Emmentaler AOP

Where is Emmentaler AOP made?

assortment

Perfectly matured flavour

Emmentaler AOP

Emmentaler AOP Mild/Classic

The characteristic flavour of Emmentaler AOP

A young, versatile cheese – perfect for every day.

A fresh flavour reminiscent of dried grass.

With unmistakeable sweet, milky caramel notes.

This classic cheese goes with practically everything.

Especially when it’s warm and melty.

Tart with green vegetables

Emmentaler AOP Monsters

Traditional craft since time immemorial. This is how Emmentaler AOP Mild/Classic is made.

1,200 litres of raw milk undergo a strict quality inspection.

Then rennet and lactic acid bacterial cultures are added.

The milk is gently heated to 31°C.

Then to over 50°C.

After it is formed and pressed, it is placed in a salt bath.

The cheese then ages in the ripening cellar for four months.

The first six to nine weeks at around 22°C, then at around 12°C.

At this point, it now has its characteristic holes.

And its unmistakeable original flavour.

Interesting facts and news

Which type of rennet is used to make Emmentaler AOP?

How milk becomes cheese

Where is Emmentaler AOP made?

assortment

Mild/Classic

OrganicMild/Classic

Mountain Mild/Classic

Réserve/Surchoix

OrganicRéserve/Surchoix

Mountain Réserve/Surchoix

Cave-aged

Crown

Gotthelf

URTYP®

Extra

Emmentaler AOP Mild/Classic

Gesunder Genuss

Was im Emmentaler AOP steckt

Die natürlichen Inhaltsstoffe sind ideal für eine ausgewogene Ernährung.

Aus 100% Rohmilch

Frei von Zusatzstoffen

Von Natur aus laktosefrei und glutenfrei

Unterstützt mit probiotischen Eigenschaften die Darmflora

Reich an Kalzium

Mit Vitaminen A, D, B2 und B12

Sehr tiefer Salzgehalt/100g: 0.5 g

Fettgehalt: 45%

Kalorien/100g: 395 kcal

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Emmentaler AOP Mild/Classic

Healthy enjoyment

What’s in Emmentaler AOP?

Its natural ingredients are ideal for a balanced diet.

Made from 100% raw milk

Free from additives

Naturally lactose and gluten-free

Probiotic properties to support the functioning of the digestive system

Rich in calcium

With vitamins A, D, B2 and B12

Extremely low salt content/100g: 0.5 g

Fat content: 45%

Calories/100g: 395 kcal

Organic
Mild/Classic

Mountain
Mild/Classic

Organic
Réserve/Surchoix

Mountain
Réserve/Surchoix

URTYP^®