How to produce authentic Swiss cheese

Emmentaler AOC is produced in family-run dairies across the German-speaking part of Switzerland, using only natural ingredients. The cheese is ready for consumption after four months, and becomes fully mature in 12 months.

This content was published on September 7, 2012 - 11:00

1 minute

I have a wealth of experience as a journalist working in Switzerland and enjoy producing videos, articles and podcasts on a range of subjects, recently focused mainly on politics and the environment. Born in the UK, I studied law at Nottingham University, then went on to attend the first-ever post-graduate radio journalism college in London. After working as a radio journalist in the UK and then Switzerland from 1984 to 1995, I returned to the UK to complete a post-graduate diploma in film at Bournemouth Film School. I have been working as a video journalist ever since.

swissinfo.ch visited a dairy farm and cheese dairy in Ursenbach in the heart of the Emmental valley, where cheese making began in the Middle Ages. This is how authentic Emmentaler has to be made in order to receive the official AOC stamp of origin.

(Julie Hunt, swissinfo.ch)

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Turning around the Emmental cheese industry

This content was published on Sep 7, 2012 The branch voted to reintroduce quotas this summer after overproduction forced down prices, threatening the survival of the remaining traditional Emmental cheesemaking plants in Switzerland. The branch umbrella organisation, Emmentaler Switzerland, believes the quota system will only work if it is imposed across the whole industry, and this can only be done with the government’s…

How to produce authentic Swiss cheese

Emmentaler AOC is produced in family-run dairies across the German-speaking part of Switzerland, using only natural ingredients. The cheese is ready for consumption after four months, and becomes fully mature in 12 months.

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