Unpasteurised, Cow's milk, Non-vegetarian
The name of this famous cheese comes from the valley of the Emme in the canton of Berne. It has been produced there since the 13th century. Today, Emmentaler AOC is made in around 200 village cheese dairies from unpasteurised milk from cows fed on grass and hay but not silage. It takes approximately twelve litres of milk to make one kilo of cheese.