Emmentaler

100 kg each in average

The valley of Emme

The old cheese dairy from 1750

The old-fashioned way of cheese making

The modern way of cheese making

The cheese-stamping machine

The most well-known cheese from Switzerland. One whole cheese weighs in average 100 kg and to get 1 kg cheese 12 liters of milk are needed. 150 family run businesses in the valley of the river Emme are certified Emmental cheese producers. All the milk comes from the valley and the cows only eat grass and hay during the winter.