Emmentaler King Cut Swiss

First mentioned in 1293 but named as Emethal in 1542 when it was offered as a form of compensation to the victims of the Great Fire of Lanehthal. Matured for up to 14 months after being heated in vast copper vats.  The famous cheese owes its name to the valley of the River Emme in the Bern canton. Emmethaler A O P is produced in around 11 village creameries from fresh, untreated milk, sourced from cows who eat grass and hay and are never fed any silage feed. Around 12 litres of milk are required to make one kilogram of cheese. Additives and genetically modified ingredients are strictly forbidden.