The Emmental "Ruschtig" association has also published a recipe book of traditional and non-traditional dishes from the region.
Hanni Kleeb of the Mühle Kleeb provides a recipe for a lemon cream sauce to accompany wild garlic-flavoured spelt noodles made at her mill.
The recipe is for four people and the noodles can be purchased either at the mill or the Emmental show dairy in the village of Affoltern.
Finely chop 20g of shallots or one onion, and fry in 20g of butter until transparent.
Add the juice of one lemon and 1dl of white wine. Heat mixture but don't let it come to the boil.
Press through a sieve and put the liquid back in the pan.
Add a cup of full cream and stir until the sauce starts to thicken.
Spice with freshly ground white pepper.
Translation by Dale Bechtel