Emmentaler AOC is produced in family-run dairies across the German-speaking part of Switzerland, using only natural ingredients. The cheese is ready for consumption after four months, and becomes fully mature in 12 months. swissinfo.ch visited a dairy farm and cheese dairy in Ursenbach in the heart of the Emmental valley, where cheese making began in the Middle Ages. This is how authentic Emmentaler has to be made in order to receive the official AOC stamp of origin.
(Julie Hunt, swissinfo.ch)