It was pouring rain so I suggested we go to the Emmentaler Show Dairy in Affoltern. It was a wonderful suggestion. This was the first time we had gone. I just wished it would have been a sunny day as the landscape is quite amazing. The windows of the train were wet so no pictures would have come out.
Every day, the dairy processes around 10,000 liters of first-class Emmental raw milk in the Emmental show dairy. In addition to the popular Emmentaler AOP, this high-quality raw material is also used to make the dairy‘s own fine products.
In the main building of the Emmentaler show dairy, the unique Emmentaler AOP cheese is made several times a day from the high-quality raw milk of the region.
The show dairy has been open 365 days a year since 1989.
“The “King’s Way” is the latest attraction at the show dairy. During the indoor-tour you will learn many interesting facts about the history of the Emmentaler AOP brand and how the famous cheese is made. The tour, which blends digital technology and traditional farmer’s love to create an overall sensational experience, shows the entire process of transforming top-quality raw milk into delectable cheese and takes visitors on a journey into the depths of the impressive cellar, where the Emmentaler AOP wheels are stored and ripened. The highlight of the tour is a special tasting session of the original Emmentaler AOP. Sampling it in the heart of the production facility makes the experience even more authentic.”
We were given a piece of Emmentaler cheese as we entered the first room of the tour.
The three characters: the cow, the cheese maker and the mouse.
They were given a wheel of Emmentaler cheese as a wedding gift.
People left this area of Switzerland and they carried their knowledge of making Emmentaler with them.
Knowledge of making Emmentaler cheese went all over the world including Wisconsin.
Now, we were able to taste the Emmentaler and have as much as we wanted. What a difference in taste depending on the number of months maturing.
The white specks are proteins. Most people think the cheese is spoiled.
A wheel of Emmentaler
The area where the cheese is actually made
There is an observation deck where you can see them making the cheese.
Didn't realize there was a Raclette season starting September 7, 20024.
A small sampling of the store's merchandise. I never realized there were so many choices of Emmentaler cheese.
Emmentaler cheese
I wonder if it is like Gruyère double cream where a spoon can stand up straight.
Butter
Fig bread from that region
Look at all those proteins
A sampling
So many choices
Different types of flour being sold
Fondue
Risotto prepackaged
Actual wheel
We had fondue at the restaurant. WOW!!!!! We asked the waitress what type of cheese went into it. She didn’t know so she asked the chef. It was made with Emmentaler and four other cheeses. We didn’t recognize the other cheeses, though. It didn’t matter as it was superb. The fondue is served with bread from their own bakery. We also ordered potatoes and I wanted the pickled vegetables, too. (Carrots, squash, red onions, and pickles). It was amazing how the taste of the pickled vegetables tasted so different after being coated with the cheese. Michael had a glass of Senne-Wy. It was fruity and sweet when tasted by itself but it became dry to the taste when drunk with the cheese.
I usually put the cracked pepper on my plate but we decided to just add cracked pepper to the pot.
The potatoes were on the firm side so the cheese adhered to it better.
This is the first time I had a variety of pickled vegetables to dip in the cheese. YUMMY!
“The dairy’s own restaurant serves up a lovely green view as well as seasonal and regional dishes. The cheese specialties such as cheese pie and cheesy macaroni are particularly popular. You can also treat yourself to a delicious breakfast that is served daily, and on Sundays a hearty “Senne brunch” can be enjoyed out on the garden terrace when the weather is fine and in the heated winter garden on cooler days. Local products are given top priority in the kitchen, with the bread coming from the Mätteli bakery right across the road, for example. The specialty cheese shop offers a wide selection of Emmentaler AOP aged from four to 30 months, meaning there is something to suit every taste from mild to sharp. There are also more than 100 other varieties of Swiss cheeses to choose from. Our tip: The fresh Ziger cheese is especially tasty!”
Toured the Herdman's cottage
The living room
The grounds
The building where the tour started
Scrape off those dirty shoes and boots.
The restaurant
The cheese shop and an entrance to the restaurant.
Not sure what this is.
The bread dough rests for a minimum of 24 hours.
Michael and I decided we need to come back next year on a sunny day so we can enjoy the scenery of the Emmental region and the Emmental Cheese Dairy.
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