the unique creation of a classic
Made exclusively in the mountain dairy Hüpfenboden and refined by hand in the Emmental. Gotthelf Emmental AOP tastes sweet, like roasted cashew nuts.
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MASTER CHEESEMAKER
Marlies Zaugg and Bernhard Meier
Together with our two children Florian and Sarah we live and work in the mountain cheese dairy Hüpfenboden at 1016 m.a.s.l. The only way to get to our dairy is by narrow mountain roads. During heavy snowfall this road is closed sometimes which makes it impossible for the farmers to deliver the milk.
We are the only Gotthelf Emmental producers worldwide. This production is not large. The production is very traditional and we can produce a maximum of two cheeses per day.
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STORY
a Swiss original as a symbol of its time
The cheese is named after Jeremias Gotthelf, a famous Swiss writer. He lived in Lützelflüh in the early 19th century. In his book “Die Käserei der Vehfreude” he told the story of a village where a cheese dairy was built instead of a much needed school.
The characteristic wheel label of the Gotthelf Emmentalers brings Jeremias Gotthelf’s story back to life with its impressive silhouette label. The whimsical label also differentiates the Gotthelf Emmental from other Emmentaler.
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ADDED VALUE
a connoisseur’s dream
Gotthelf Emmentaler AOP is the only Emmentaler-cheese with the Slow Food label and offers unique added values in the
segment of aged Emmentaler:
- The kettle whey cultures are homemade and guarantee the “goût du terroir”.
- The cheese label tells the story of Jeremias Gotthelf’s «Käserei in der Vehfreude».
- Handcrafted in the heart of the Emmental
- Cows are only allowed to eat natural food like grass and hay throughout all seasons. The milk volume per cow is lower compared to other cows due to the mountain altitudes. Therefore, the milk quality is higher and richer making for the best Emmentaler.
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AFFINAGE
by hand in the heart of the Emmental valley
The selected Gotthelf Emmental wheels are ripened for at least 14 months in the cellars of Gourmino, right in the heart of the Emmental. Several times a week each wheel is cared by hand with water and salt.
For a long time, Langnau im Emmental has been considered a stronghold for the cheese trade. Gourmino is proud to manage the traditional Jost cheese storage facility and with that, the last cheese warehouse of the Emmental. Its history dates back to 1811.
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PROFILE & CHARACTER
| RAW INGREDIENTS: | fresh raw milk from dairy cows left to graze naturally (no silage) |
| FAT CONTENT: | 45% FDM |
| WEIGHT PER WHEEL: | approx. 100 kg (200 lb) |
| AGE: | min. 14 months |
| TEXTURE: | fudgy and smooth, firm |
| CRYSTALS: | yes |
| TASTE: | browned butter, toast, raw cashew nuts |
SLOWFOODEN