Helmut Berkmann of the Kaserei Bremenried cooperative recently won first prize in Switzerland for this Emmentaler. A well-deserved achievement as the cheese is truly delicious and quite unlike the Swiss or French versions. Cattle graze in areas where natural mineral springs filter into the soil, giving a nutty and fruity intensity to the flavours. With its raw milk production in copper vats and use of bacterial cultures native to the farm, this version very much has tradition in mind.
We do not always have this cheese in stock.