Our Emmental has been made in the village of Röthenbach im Emmental for 4 generations. Every day, the local farmers bring their fresh, raw milk to master cheesemaker Jakob Leuenberger, who uses it to make Emmental AOP in the traditional manner. Once production is complete, only the very best cheeses are selected to be taken to Gabelspitz cave for ripening. Inside this amazing cave, the temperature is a constant 14°C and humidity is always 96%. This is where Emmental AOP cheeses develop their beautiful brown rind and incomparably aromatic, fabulously spicy flavour, as they ripen in the peace and quiet of the cave. The cheeses we offer were specially selected by our master cheesemaker during his last visit.