raw material: silo-free cow's milk manufacturing: from Swiss raw milk type of cheese: hard cheese, fit 49% milk over sea: 686–1107, emmental loaf size: 105 kilograms age: 16-18 months story Production takes almost two years. Protein crystals form after 13 months and the moisture releases like tears. both are characteristics of good quality. Through fermentation the cheese loses weight and ultimately weighs 102 kg. character the uniqueness of the old emmental results through the interaction of its acidity, freshness and nutty flavour. playground recognizable on any cheese board