Beskrivning
Who doesn’t know this cheese with its famous holes? It was born in the 12th century in the Bernese Emmental region, before its production spread across the Swiss plateau in the 19th century. It is made year-round from raw milk. Its characteristic holes are formed during the warm cellar drying period, which lasts 4 to 8 weeks. The cheese must be aged for at least 4 months, but ours are aged for a minimum of 12 months to allow the flavors to reach their full potential.
