It is a cooked, pressed cheese, made from cow’s milk. The wheel of Emmentaler AOC has an average weight of 90 kg. Grinding wheels owe their imposing size to fiscal reasons: in fact, in the nineteenth century, customs duties were levied on the number of pieces exported and not on their weight.

Emmentaler AOC “traditional refinement” undergoes a seven-week maturing period, four of which are film-free.

Its optimal tasting period lasts from May to October after maturing for at least three months, the period from November to April being a notch below. For a more full-bodied taste, the ripening period ranges from 8 to 12 months, or even longer. (extract from Wikipedia)