Cheeses of The Emmental
The rolling green valley of Bern canton that gave the world Emmentaler, the big wheel with cherry-sized holes.
Made, aged and sold here
Best time: May to October.
The Emmental is the valley of the river Emme in the canton of Bern, a landscape of steep green hills, big farmhouses with low roofs and wooden covered bridges. It gave its name to Emmentaler, the large wheel with holes that became the model for Swiss cheese around the world. Village dairies still make it from raw milk.
Emmentaler
Emmentaler wheels can weigh around 100 kilograms. The milk is raw, the curd cooked and pressed, and the wheels brined, then warmed in a cellar where bacteria release gas that forms round holes. They age for at least four months, often much longer. The flavour is mild and nutty when young and fuller with age. A show dairy at Affoltern im Emmental lets visitors watch the work.
Farms and bridges
The Emmental's farmhouses are among the largest in Switzerland, with great sloping roofs sheltering the family, the animals and the hay. Many are decorated with flowers in summer. The writer Jeremias Gotthelf described the valley's farming life in his novels. Covered bridges cross the Emme, and the hills are crossed by walking and cycling trails.
A trail idea for The Emmental
- Affoltern im Emmental The show dairy where Emmentaler is made for visitors.
- Langnau The valley's main town, with old wooden houses.
- A covered bridge Walk across one of the wooden bridges over the Emme.
- Lüderenalp A hill above the valley for views of the Alps.
Written by the EveryCheese desk with AI assistance. Background: "Emmental (valley)" on Wikipedia. Opening hours, markets, caves and tours change; check locally before travelling. If something is wrong, tell us.
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