The product
Emmentaler AOP Reserve 1/12 - Gourmino
The king of Swiss cheeses in a Réserve version, aged for 18 months
Code:
40727
Country of origin:
Swiss
Type of Milk:
Raw Cow's milk
Weight:
8 kg approx
Minimum order:
1/12
| Description | Matured cheese made from raw cow's milk from cows raised on pasture around the dairy, at an altitude of about 800 metres |
|---|---|
| Appearance | The rind tends to be dark brown, due to the formation of a "coating" that develops after the mould is brushed off; the paste is creamy and firm, yet elastic, and characterised by its distinctive irregular eyes |
| Taste | Intense and particularly fragrant, with dried fruit and hazelnut notes standing out on the palate, along with complex tropical, cellar and herbaceous hints |
| Maturing | At least 15 months |
| Curiosity | It owes its name to the valley through which the Emme flows, a river in the canton of Bern, where cheese production dates back to the 13th century |
| Our selection | With the #SaveTheEmmentaler campaign, Gourmino wants to support small dairies that still produce Emmentaler cheese using traditional methods and mature it in natural environments: the small Oberei dairy with its cheesemaker Berna Hansruedi Gasser has ranked five times in the Top Ten Emmentaler AOP producers. |
| Suggestions | Excellent on its own, paired with a glass of slightly dry white wine with woody notes |
| Ingredients | Raw MILK, salt, rennet and lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 8 kg approx |
| Packaging | Packaged in modified atmosphere in a plastic bag |
| Storage Conditions (packaged products) | Store at a maximum temperature of +8 °C |
| Country of origin of the primary ingredient | Switzerland |
| Nutrition Declaration | Energy: 1640 kJ / 395 kcal Fat: 31 g of which saturates: 19 g Carbohydrate: <0,1 g of which sugars: <0,1 g Protein: 29 g Salt: 0,4 g Typical value per 100 g |
The producer
Gourmino - Langnau - Switzerland
Why we chose them
In 2001, in a rather inaccessible area in the village of Langnau in Switzerland, in the Emme Valley, five dairies founded Gourmino with the intention
of joining forces to market their products. The cheeses are produced in small rural dairies that still process local milk using traditional methods, often
self-producing the starters needed for the production: an approach that is very different from that of the large industries that dominate the Swiss
cheese market. The cheeses are taken to the maturing rooms in Langnau where they are refined. This short supply chain is essential to guarantee
the quality of the cheeses and preserve the centuries-old cheese-making tradition of this region of Switzerland.
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