Side banner on the left. Area EN

Allgäuer Emmentaler gU

      Allgauer Emmentaler DOP
      Allgauer Emmentaler

The Allgäuer Emmentaler PDO originated in the Swiss Canton of Bern, where the cheese was produced since the 18th century. Josef Aurel Stadler introduced the Swiss method in the Allgäu in 1821. Six years later, in the Gunzesried valley, a continuous production with complete maturation was started, and after 20 years, many cheese factories were already able to produce an excellent Emmental, thanks also to the introduction of fermentation chambers, which represented a breaking point versus the Swiss standard. At the beginning of the 20th century, thanks to the progress in pastoral farming, the quantity of milk produced increased strongly. Thus, cooperative and private companies founded larger cheese factories.


The Allgäuer Emmentaler PDO has an opaque yellow colour and the rind is smooth and golden. It has well-distributed holes of roughly 1-3 cm. The weight varies from 40 to 130 kg. Differently to the past, today its shape is not only cylindrical, but also square and rectangular. It has a taste recalling walnuts and a characteristic aroma.


The Allgäuer Bergkäse PDO should be kept in a cool and dry place. It is recommended to place it in the less cold part of the refrigerator, wrapped in its greaseproof paper, in order to avoid that its quality and aroma are damaged by other scents. It is consumed fresh, better if only a few days after its production. It is enjoyed in the summer with a typical pretzel called Brezn, while it is served as snack the rest of the year. It can also be cooked and used as ingredient in various recipes, such as the quiche with sauerkraut.


PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1997

Organic production




Dietary product


Lactose-free product




   342 - 375 kcal per 100 gr.


   27 - 32 gr. per 100 gr.


   28 gr. per 100 gr.

Fat in dry matter

   45 %


   0.1 gr. per 100 gr.


   1 gr. per 100 gr.

Saturated acids

   17 - 19 gr. per 100 gr.

The dry residue

   62 %


(Na) Sodium

  197 mg. ( 76% )*

*(the difference from the average value)


21,3 -  Individual visits per month (average)
1281 -  All individual visits
18 08 2016 -  Date of publication of this article
27 11 2016 -  Date of last edit

Allgauer Emmentaler DOP. Foto № 1
Allgauer Emmentaler DOP. Foto  № 2

Side banner on the right. Area EN