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Gotthelf Emmentaler

Gotthelf Emmentaler

Emmentaler takes its name from its region of origin, the Emmental in the canton of Bern, where the cheese-making craft is documented as far back as the 13th century. The Hüpfenboden cheese dairy revives this old tradition. Gotthelf Emmentaler is matured for 18 months, during which time the crust develops its bronze-colored patina and its characteristic sweet, nutty, buttery and long-lasting aroma unfolds.

Weight
  • ca. 500 GR
  • ca. 1 KG
  • ca. 250 GR
CHF 7.25
Tax included

Other Käserei Hüpfenboden’s products

In 2001, the Hüpfenboden cheese cooperative elected Bernhard Meier to succeed his father Ernst as milk buyer. He was born with a love of his profession and is a master cheesemaker by passion. This is not a matter of course, however, as his interests have always been wide-ranging. Bernhard Meier spends his scarce free time riding his motorcycle, skiing, eating, drinking fine wine and traveling.

Ingredients: Fresh regional milk, Swiss salt and daily cultivated lactid acid bacteria
Nutrition Facts (100 g): energy 1640 kJ (395Kcal), fat 31 g (of which syturated 19 g), carbohydrartes 0 g (of which sugar 0 g) , proteins 29 g, salt 0.5 g

The producers prepare your order and they will send it to you themselves
The producers prepare your order and they will send it to you themselves
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