Allgau Emmentaller

Germany's most famous hard cheese, commonly referred to as Bavarian Swiss Made from pure Bavarian cow's milk. Swiss Alpine shepherds brought special knowledge for the manufacture of Emmentaler when they migrated to the Allgäu in about 1821. Rind-ripened wheel, it has a wheel shape with smooth, waxed, natural rind and weighs at least 135 lb., manufactured weight or rectangular block of at least 90 lbs. manufactured weight; eyes 1-3cm large, round, sparse to plentiful, regularly distributed; matt to shiny; full - fat (45 - 49% fat). The flavor ranges from mild to strong, dependent upon age. Good for shredding, slicing and melting

Manufactures are in rural districts of Lindau ( Lake Constance), Oberallgäu, Ostallgäu, Unterallgäu, Ravensburg and Bodenseekreis; towns of Kaufbeuren, Kempten and Memmingen.

	Milk Used	Aging Period	Color	Texture	Flavor	Purchase Unit
Allgäu Emmentaler	Cow's milk	3 months	yellow color and large eyes	firm, with holes of the size of walnuts	ranges from mild, sweet, fruity, to strong	wheel, rectangular block

Uses: It is used as a table cheese, but is also good for melting and grilling.

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