- This year, the best Emmental cheesemaker was
elected for the very first time. The title of Best Cheesemaker 2009
went to "Emmentaler Tradition", produced by cheesemaker Urs
Fankhauser from the Ilfis dairy near Langnau. On the 12th of June
2010, a big celebration was held to honour this major achievement,
with raclette, Chäsbrägu and, of course, the best Emmental cheese
The award for the best Swiss Emmental Cheese was presented by the
Emmental Cheese trade organisation. Urs Fankhauser and his team
achieved 19.875 points out of a maximum of 20. For an Emmental cheese
to be granted its AOC, it must achieve at least 18 points in the
quality control. Taste, holes, mass consistency and external
appearance are assessed on a monthly basis to this end.
The Emmentaler Tradition association was founded in 2009 with the
aim of producing a genuine Emmental cheese from the Emmental region
that satisfied superior quality requirements. Today, nine
cooperatives are members of the association, and it is not by chance
that a cheesemaker from this association has been chosen as the best
cheesemaker: apart from Urs Fankhauser, there are also two cheese
world champions who are founder members. Emmentaler Tradition cheese
is produced exclusively in the Emmental region and is required to
achieve an average rating of 19.1 points.
Emmentaler Tradition is ripened and exported throughout the world
by cheese ripener Walo von Mühlenen of Düdingen.
Emmentaler Tradition is marketed primarily abroad. It can also be
bought in any dairy, however. Cheese lovers should make sure that
they call in on the Ilfis dairy in Langnau.
ots Originaltext: von Mühlenen AG
Walo von Mühlenen