Emmental cheese – with its characteristic holes familiar from cartoons like Tom and Jerry, distinctive sweet flavor (often described as “nutty” in English-speaking regions), and somehow nostalgic taste – has captivated me for years.
Recently, I finally had the opportunity to visit the holy land of Emmental cheese – the “Emmentaler Schaukäserei” in Switzerland’s Emmental region. Here’s my report on experiencing everything from the cheese-making process to aging and tasting comparisons.
Journey to the Emmental Region
The Emmental region is a verdant area located near Bern, Switzerland’s capital. Rolling hills spread with pastures and scattered traditional farmhouses create exactly the kind of pastoral landscape you’d expect from a Swiss fairy tale (though when I visited in winter, it was completely covered in snow). In this region, Emmental cheese has been made using traditional methods for centuries.
From the town of Burgdorf, I used the local ride-sharing service Mybaxi to reach the factory. According to the driver, while there are many cheese factories in this region, Emmentaler Schaukäserei is one of the most historic facilities.
Cheese Factory Tour
Stepping into the main building of Emmentaler Schaukäserei, I was first surprised by how clean and modern the facility was. It’s designed so you can observe the underground production process from the ground floor, offering a panoramic view of the manufacturing site through large glass windows.
The factory interior maintains strict temperature control, preserving the optimal environment for cheese making. Information boards explaining the production process also detailed why Emmental cheese’s characteristic “holes” are formed. This is due to “propionic fermentation,” where special lactic acid bacteria (propionic acid bacteria) used during the cheese aging process produce carbon dioxide.
Unfortunately, I visited past cheese-making hours that day, but with proper timing, you can observe the entire process: fresh milk being poured into large tanks, curd formation, molding, and finally becoming those characteristic wheel-shaped cheeses. The production floor beautifully harmonizes traditional techniques with modern equipment, clearly demonstrating their commitment to quality control.
Cheese Aging Room: The Mystery of Time-Nurtured Flavors
Visiting the aging room, located in the basement of a small building separated from the factory, was one of the highlights of this trip. From beyond the heavy door, you could almost sense the rich aroma of cheese drifting out. The room maintains perfect temperature and humidity control, creating an ideal environment for nurturing cheese.
Looking inside, I was overwhelmed by the sight of enormous wheel-shaped Emmental cheeses arranged orderly on wooden shelves. Each cheese has its production date and aging period recorded. The differences in aging periods are clearly visible in the color variations – young cheeses display a pale yellow color, while more aged ones take on deeper orange hues.
Master cheese maker, like a guardian of the cheeses
A veteran master responsible for aging room management passionately explained cheese management to me. During the aging process, they don’t simply leave the cheeses alone – daily careful wiping of salt that appears on the surface is essential. Neglecting this work could allow unwanted bacteria to proliferate on the cheese surface.
This equipment is used to press cheese, removing moisture while forming the shape
Additionally, cheeses are regularly turned to promote uniform aging. After months of aging, salt concentration increases and deeper flavors develop. The master told me, “Cheese making is both science and art.” Indeed, the work performed in this aging room truly represents master craftsmanship.
Luxurious Tasting of 8 Different Aging Periods
To the restaurant with scenic terrace views
After the factory tour, I headed to the adjoining cheese restaurant. Here you can enjoy cheese fondue, various cheese dishes, and cheese-based desserts. For this special occasion, I ordered a tasting set of 8 different Emmental cheeses with varying aging periods.
What was served were 8 types of cheese aged from 4 months to 30 months. Each portion was substantial, allowing for a proper flavor comparison.
Tasting them in order from youngest to oldest revealed interesting discoveries. The Emmental cheese typically sold in supermarkets was closest in flavor to the youngest 4-month aged variety. Its fresh, approachable taste explains why it’s popular with many people.
As aging periods lengthened, saltiness intensified and texture became drier. The 30-month aged cheese went beyond typical Emmental impressions, resembling Grana Padano or Parmigiano-Reggiano.
Interestingly, the 16-month aged cheese had the most distinctive flavor. This might be due to differences in variety or production methods. While I was drawn to the fresh taste of younger cheeses, cheese connoisseurs might find appeal in the longer-aged varieties.
You can purchase the cheeses you tasted at the shop
Comprehensive Facilities for All-Day Enjoyment
The Emmentaler Schaukäserei grounds feature various facilities including cheese shops, bakeries, and souvenir stores. For children, there are cheese-themed playground equipment, making it enjoyable for families. During summer, the pastures are also open to the public, where you can interact with the dairy cows that produce the milk used for cheese.
Conclusion
As a long-time Emmental cheese fan, this visit was a dream-like experience for me. By directly experiencing everything from production to aging and tasting, I gained deep understanding of the passion and technique of craftspeople embedded in each slice of cheese I had casually enjoyed before.
Particularly, experiencing the flavor changes due to aging periods provided a wonderful opportunity to deepen my understanding of Emmental cheese further. From the fresh taste of young cheese to the complex flavors of well-aged varieties, I was moved to discover that the same Emmental could have such diverse expressions.
I encourage all cheese lovers to visit Emmentaler Schaukäserei if you have the opportunity, and experience the charms of authentic Emmental cheese. New discoveries and emotions surely await you.
A cheese village where you won’t get bored even staying until sunset. Please visit when you travel to Switzerland!
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