Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £3.75 through £22.50
Swiss Emmentaler AOP is a firm cheese from the region of Bern, Switzerland. Riddled with holes, it is beloved for its sweet aroma and fruity flavour. It is wonderful when enjoyed on a cheese board but it is also perfectly suited to use in a cheese fondue because it melts beautifully.
Emmentaler AOP is probably the most famous Swiss cheese. You’ll know it by its big, cherry-sized holes and golden colour. It has a long history and plenty of tradition. It’s mostly made in the Emme Valley in Bern. Every wheel is a small slice of Swiss countryside and culture.
Emmentaler’s story goes back to the 1200s in the lush Emmental valley, where the pastures are perfect for cows and the cool air is just right for making cheese. Because farmers had extra milk, they began making large wheels of cheese to help it last through the seasons. By the 1500s, Emmentaler was already spreading beyond Switzerland.
Those huge wheels, sometimes up to 120 kilos, weren’t just for show. As bigger cheeses aged better and could survive long journeys without going off, they became increasingly important. By the 1700s and 1800s, Emmentaler was one of Switzerland’s top exports. As a result, cheesemakers from the region even travelled around Europe (and as far as the US), teaching others how to make Swiss-style cheese.
However, with all that fame came plenty of copycats. Soon, you could find “Emmental” cheeses being made far from Switzerland, and some of them didn’t have much in common with the real thing. In response, Swiss cheesemakers decided it was time to protect their cheese and its good name.
That’s where the AOP label comes in. In Switzerland, this means every step, from the cows’ milk to the ageing, happens in the right place and in the traditional way.
For Emmentaler AOP, the milk must come from cows raised in designated regions. These are mainly the cantons of Bern and Lucerne, and the surrounding areas. The cheese must be made in traditional village dairies with raw milk. Then, it must age for at least 4 months, though many wheels mature up to 12 months or more.
Every wheel receives an official Emmentaler AOP stamp bearing the dairy’s number, so you know its exact origin. This isn’t just about quality; it helps sustain rural communities and preserves traditional cheesemaking.
The most distinctive feature of Emmentaler AOP is its holes, or “eyes.” These form during fermentation, when natural bacteria produce carbon dioxide. As the cheese matures, the gas creates pockets, giving the cheese its signature round openings.
The Emmentaler AOP we have is aged for just 4 months, so it’s classed as ‘mild’. That means it’s a little bit sweet and buttery, with a gentle nutty flavour. The texture is lovely and springy.
Jen’s note: Historically, cheesemakers believed that the quality and size of the holes were a sign of skill and even luck. Wheels with too few holes were once considered inferior, while those with beautifully formed, evenly spaced eyes were prized. Today, technology can measure and monitor eye formation, but traditional producers still take pride in achieving that perfect constellation of holes through natural means.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
