Emmental specialities

The characteristic holes in GOLDSTEIG Emmental are formed by propionic acid fermentation during maturation. Special ripening cultures convert lactose and produce carbon dioxide. As the gas cannot escape through the hard rind, cavities form. The storage temperature and the number of bacteria determine exactly how large the holes will eventually be.

Originally developed in the Swiss Emmental region in the 19th century, this popular large-hole cheese quickly became a global classic. As the term ‘Emmentaler’ was not historically protected, the craft also became established in Bavaria. It is only since the year 2000 that the ‘AOP’ label has protected its Swiss origin. Our GOLDSTEIG Emmentaler combines this classic recipe with the finest milk.

For people with lactose intolerance, genuine cheese can be enjoyed with complete peace of mind: the traditional maturing process used for our GOLDSTEIG cheese specialities ensures that the lactose is completely broken down naturally. With a residual lactose content of less than 0.1 per cent, our Bavarian Emmental is perfectly digestible, with absolutely no additives. As microbial rennet is used, the cheese is also suitable for vegetarians.

The thinner the slice, the more intense the flavour. Cut wafer-thin, Emmental melts delicately on the tongue and reveals its characteristic nutty aroma with particular intensity. Even the monks in the Swiss Jura appreciated the secret of these wafer-thin slices. Try GOLDSTEIG’s delicately sliced variety for your snack.

Emmental, sliced paper-thin