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The famous cheese got its name from the valley with the river Emme in the canton of Bern. The production of this cheese dates back to the 13th century. Emmentaler AOP is currently produced in around 111 village cheese dairies from fresh, untreated milk from cows that eat grass and hay but never see silage. One kilogram of cheese requires about 12 litres of milk. All additives and genetically modified ingredients are forbidden.Probably the most typical characteristic of Emmentaler AOP are its holes. They are the size of cherries and walnuts and are formed during the ripening process.