18 months Emmentaler
Old emmentaler is still made according to grandpa‘s recipe. the procedure takes almost two years. it takes around 13 months for the protein crystals to form, which also leads to the formation of so-called «emmentaler tears» in a third of the holes. both are indicators of good quality. the fermentation results in weight loss. in the end, the whole cheese weighs
only 102 kgs.
The unique character of old emmentaler results from an interplay of acidity, crispness, and nuttiness. on the palate, it unfolds the typical, headstrong emmentaler taste. a natural finish of fresh hay tops off this flavourful experience.
We recommend the following quantities per person:
For an after dinner cheese board, 30g to 50g per cheese per person is generally enough and should not leave you with much leftover. If you are planning to have a big table and / or want some cheese to be carried over a few days ,we recommend 60 to 80g per cheese per person.
The number of cheeses is up too you (i say the more the better!) but to achieve a good selection from textures, Strenghs & different milks, 4 to 6 cheeses are recommended.
The average Cheese Weight we recommend:
2 to 4 Guests: 125 to 150g per cheese
6 to 8 Guests: 200 to 250g per Cheese
10 to 12 Guests: 300 to 350g per Cheese
14 to 16 Guests: 450 to 500g per Cheese
We will prepare your order as soon as possible and have it delivered within 2 Business days.
We deliver Nationwide Tuesday to Friday
If you would prefer to Pre Order for a specific delivery date, please leave us a note at the checkout as well as any message you wish to include.
If you require a specific product please call the shop on 01565 751697 as we will be able to help.
