Based on the original Emmentaler from Switzerland, this version, made using a traditional copper kettle, is produced by cheesemaker Bruce Workman in Monticello, Wisconsin.
In order to make these massive 180lb. wheels of Emmentaler, Workman collaborates closely with the Edelweiss Graziers co-op for his milk supply, and the milk used for production is entirely grass-fed and sourced from local farms.
Each vat of milk produces four wheels of cheese. According to Workman, the copper is a critical component for the production of Emmentaler, since the milk and curds that are stirred in the vat create a reaction that leads to the desired rich, nutty flavor of the cheese.
Once the curds are pressed and removed from their huge round forms, Workman and his staff hand-wash them in a salt water solution and turn them twice a week, with the help of a special revolving press.
The texture of Emmentaler is very fine and dense, punctuated by large, smooth holes that comprise an essential part of the cheesemaking process. The interior paste is a pale, caramel color, becoming darker towards the rind.
Flavors are mild yet complex, with notes of grass and flowers (especially wth cheeses made from summer milk), butterscotch, fruit and savory herbaceous notes.