We recently visited a remarkable and rather beautiful part of Switzerland where they make the world famous Emmental Cheese.

To celebrate its heritage, the Emmentaler Visitor Centre was established in the heart of the Emmental region. This centre offers a comprehensive look into the history, production, and cultural significance of Emmental cheese.

Visitors can experience interactive exhibits, cheese-making demonstrations, and of course, cheese tasting. The centre also provides insights into the modern and traditional techniques used in cheese production, highlighting the blend of innovation and tradition that characterizes Swiss cheesemaking.

The Emmentaler Visitor Centre has become a significant tourist attraction, drawing cheese enthusiasts and curious travelers from around the world. It serves as a testament to the enduring legacy of Emmental cheese and its importance to Swiss heritage.

Emmental cheese, known for its characteristic large holes and distinct flavour, is a traditional Swiss cheese with a rich history. It originates from the Emme Valley (Emmental) in the Canton of Bern, Switzerland, dating back to the early 13th century. The cheese was first mentioned in historical documents in 1293, but its unique recipe and production techniques were likely developed much earlier.

The large holes in Emmental cheese, often referred to as 'eyes', are created by the release of gases by bacteria used during the fermentation process. These bacteria consume the lactic acid in the cheese and release carbon dioxide gas, which forms the holes. The size and number of the holes are considered a sign of quality and are carefully regulated during the cheese-making process.

Emmental is made from raw cow's milk and has a hard, yellowish-golden rind. The cheese is known for its mild, slightly nutty, and buttery flavor, which becomes more pronounced as it ages. Traditionally, it is produced in large wheels that can weigh up to 130 kilograms (almost 300 pounds).

The cheese is deeply ingrained in Swiss culture and cuisine, often used in dishes like fondue and raclette. It's also popular internationally, influencing the production of similar cheeses in various countries.