Emmentaler AOP is the iconic Swiss cheese recognized worldwide by its distinctive large holes, known as “eyes.” Made from raw cow’s milk in central Switzerland, it has been produced for over 700 years and carries the protected AOP (Appellation d’Origine Protégée) designation.

Flavor Profile

Emmentaler has a mild, buttery, and slightly sweet flavor with nutty undertones. The taste is gentler and less complex than Gruyère, making it one of the most approachable Swiss cheeses. The texture is firm yet pliable, with a smooth, elastic quality.

How to Use Emmentaler

Emmentaler is an essential component of traditional Swiss fondue, where it provides the characteristic stretch and elasticity. It melts beautifully and is excellent on cheeseboards, in sandwiches, gratins, and baked dishes. Pair with Pale Ale or Pinot Noir for an ideal match.

Pairing Suggestions

Serve on cheeseboards with fresh fruit, whole grain bread, and mustard. Pair with light-bodied reds like Pinot Noir, crisp white wines, or a quality Pale Ale.

Storage

Wrap in cheese paper and store in the refrigerator at 45-50°F. Emmentaler keeps well for several weeks when properly stored.