Emmentaler AOC is produced in family-run dairies across the German-speaking part of Switzerland, using only natural ingredients. The cheese is ready for consumption after four months, and becomes fully mature in 12 months.
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Julie worked as a radio reporter for BBC and independent radio all over the UK before joining swissinfo.ch's predecessor, Swiss Radio International, as a producer. After attending film school, Julie worked as an independent filmmaker before coming to swissinfo.ch in 2001.
swissinfo.ch visited a dairy farm and cheese dairy in Ursenbach in the heart of the Emmental valley, where cheese making began in the Middle Ages. This is how authentic Emmentaler has to be made in order to receive the official AOC stamp of origin.
(Julie Hunt, swissinfo.ch)
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Turning around the Emmental cheese industry
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The branch voted to reintroduce quotas this summer after overproduction forced down prices, threatening the survival of the remaining traditional Emmental cheesemaking plants in Switzerland. The branch umbrella organisation, Emmentaler Switzerland, believes the quota system will only work if it is imposed across the whole industry, and this can only be done with the government’s…
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If you want to start a conversation about a topic raised in this article or want to report factual errors, email us at english@swissinfo.ch.