Emmentaler in Switzerland in The 21st Century
- Emmentaler Switzerland AOC has been registered since 2000 as an appellation d'origine contrôlée (AOC). This “original Emmentaler” has to be aged for a minimum of four months. It is produced in a round shape with a natural rind and aged in traditional cellars. The original Emmentaler exists with different age profiles: classic - four months, reserve - eight months, and Premier Cru - 14 months. It is produced with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures and rennet). Preservatives or ingredients from genetically modified organisms are not allowed. Emmental AOC is still produced in small rural dairies.
- Emmentaler Switzerland Premier Cru is a special Emmentaler aged for 14 months in humid caves. It was the first cheese from Switzerland to win the title World Champion at the Wisconsin (USA) Cheese World Championships in 2006. It was nominated best cheese among over 1,700 competitors. For this achievement, it has received a place in the Historic Museum in Bern Switzerland.
In cooking, it is often put on top of gratins, dishes which are then put in the oven to let the cheese melt and become golden-brown and crusty. It is also used for fondue, in which case it is blended with Gruyère cheese.
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