Specialty Cheeses
Discover the fascinating world of Emmi's wide variety of cheeses. Enjoy our hard and semi-hard cheeses with drinks, as part of a main meal or as a dessert course. Our cheeses' unique taste turns every meal into a culinary delight.
Swiss Alp
The speciality cheese with the aroma of Swiss alpine herbs.
The purest Swiss milk and a selection of the finest alpine herbs go to make up this unique speciality cheese crafted by our Maître Fromager.
SwissAlp is produced using a traditional Swiss method. The cheeses are carefully matured over a period of months in a coating of top-quality herbs. It is this process that turns SwissAlp into a unique and naturally aromatic cheese experience.
While the herbs are only visible in the edible outer coating, the whole cheese is infused with their aroma.
Suitable for vegetarians, as microbial rennet is used and the product is ovo-lacto-vegetarian. Pure nature.
Available in two varieties: BELLEVUE, the full-bodied mature hard cheese, and PANORAMA, the zesty, semi-soft cheese with a subtle herb flavor.
Ingredients: pasteurized milk, edible herb coating.
Raclette
This cheese derives it name from the French verb racler, "meaning to scrape off" because of the way it is eaten, traditionally, the surface of a half wheel is melted before an open fire, then scraped on to warm plate.
Today, Raclette is more commonly melted on an electric tabletop machine specially made for that purpose. Like, fondue, it becomes a participatory social meal, very popular with winter sports lovers. The cheese is often accompanied by boiled potatoes and small pickles.
Made in wheels, or squares, of 15 to 20 pounds, Raclette has a natural rind, a firm to semi soft texture, and a mild creamy flavor.
Ingredients: Pasteurized, part skim cows milk, cheese culture, salt, and enzymes.
Aged: Over 60 days
Le Tonneau
Le Tonneau is a new cheese from Switzerland. Its rind is dark in color, with grooves that resemble a barrel. Along with the character of a large cheese, it has a unique taste with a full, fruity flavor. It has a novel consistency and a softness, creaminess and delicacy never known before in a true cheese.
Once you experience Le Tonneau, your cheese tasting will never be the same again.
Ingredients: Fresh, part skim cows milk, cheese culture, salt and enzymes.
Aged: 4 months
Don Olivo
This cheese from Switzerland with a southern flair surprises with its unique taste, a mixture of semi soft cheese and black olives.
Serve as a snacking cheese, on an appetizer plate, on salads and even try it melted.
Ingredients: Pasteurized, cows milk, cheese cultures, salt, enzymes and olives.
Moutardier
One of Switzerland's finest cheeses has a surprising combination of a mild semi soft cheese and zesty mustard seeds.
This cheese is great on any cheese platter or can be used in salads and sandwiches.
Ingredients: Pasteurized cows milk, cheese cultures, salt, enzymes and mustard seeds.
Le Marechal
Produced exclusively at Fromagerie de Granges-Marnand.
All the producers that deliver milk to the cheese plant of Granges believe in one motto: To produce under the full respect of nature.
The milk is delivered twice daily to the factory. The production of Marechal is done in copper cauldrons, 2400 liters each.
Hemp fabric and wooden vats are used for pressing the cheese. The wood remains a very good insulator and keeps the humidity that is necessary for careful pressing.
A hard cheese Marechal is aged in humid caves enrobed in natural herbs. This gives the cheese its unique taste.
Ingredients: Fresh, part skim milk, cheese cultures, salt, enzyme.
Aged: Over 5 months
Tête de Moine
Tête de Moine AOC is a firm to semi soft cheese made exclusively in the Jura region, where it was originally produced in the 12th century in the Monastery of Bellelay. It is made in cylinders weighing from 1 - 2 pounds with a natural rind. The most unique feature of this cheese is best revealed when the cheese is gently pared away with a special tool called a Girolle, which scrapes the top of the cheese into decorative rosettes.
Ingredients: Fresh part skim cow's milk, cheese culture, salt and enzyme.
Aged: Over 60 days
Winzer Classic (Vignernons)
New Name, Same Great Cheese
Semi hard cheese, refined with a secret blend of ingredients including Valais red wine and alpine herbs.
Hearty and rich, rather pronounced with advanced aging.
Ingredients: Fresh part skim cows milk, cheese cultures, salt and enzymes.
Aged: 4-6 months
L'Etivaz - Fromage d'alpage AOC
As for many centuries the success of cheese making in alpine pastures is the result of a finely balanced partnership between man and nature.
A thousand years of farming has modeled the landscape and forest of the Pays-d'Enhaut region and the Vaudoise. More the 600 acres are farmed in the time honored traditions.
The abundance of rare plants on these pastures confer a rich aroma to the milk and to the cheese, made daily. The producers of L'Etivaz cheese assure the upkeep of their mountain pastures and offer cheese lovers a local specialty impregnated with the fragrance of alpine flowers.
During the summer, families and herds move from pasture to pasture on land situated 1000 to 2000 meters following the growth of flora.
Between May 10th and October 10th about 80 farmers and families produce cheese every day, in the traditional way, heating milk in huge copper cauldrons over open wood fires. These time honored gestures combine remarkably well with modern experience to produce the tasty firm L'Etivaz cheese.
Ingredients: Fresh, part skim cows milk, cheese cultures, salt and enzymes.
Aged: 6 - 12 months
Luzerner Rahmkase
The savory creamy delicacy from Central Switzerland.
Ingredients: Pasteurized cows milk, cheese cultures, salt and enzymes
Aged: 5-6 weeks
Fribourgeois - Switzerland
Cheese makers at village dairies throughout the Canton of Fribourg still produce this centuries old cheese from fresh milk, using the same methods handed down for may generations.
With its semi firm, smooth texture is made in wheels of about 12- 18 pounds and has a natural rind. It boasts a pleasant, mild flavor which becomes pronounced with age.
An excellent table cheese, its also a tasty addition to fondue.
Ingredients: Fresh, part skim cows milk, cheese cultures, salt and enzymes.
Aged: Over 60 days
Piz Bever Extra
Graubuenden, well known for its tourism (St. Moritz, Davos, Klosters) produces this extraordinary washed rind specialty cheese.
There are no compromises in the production or aging of Buendnerkaese, Made daily in small alpine dairies which guarantees a robust and clean flavor.
Ingredients: Farm fresh cows milk, cheese cultures, salt and enzymes.
Aged minimum of 8 months
SAP SAGO - Switzerland
This famous green cheese - used for grating - is an ancient specialty from the Canton of Glarus, dating back to as early as 1464.
Skimmed milk naturally fermented, dried, and milled, is mixed with powdered clover specifically grown for this purpose. The clover gives Sap Sago its greenish color and spicy pungent taste.
Shaped into small, hard, flat-topped cones for easy grating, Sap Sago adds flavor to soups, pasta dishes, and sauces. It makes a savory spread for sandwiches or canapés when mixed with butter or cream cheese.
Ingredients: Skim cow's milk, herbs, and salt.
Aged: 60 days