Matured for 16 months by Walo in his caves, where the warmer conditions allow for an intensity of flavour that is quite unique.
Suitable for Pregnant Women V
Suitable for Vegetarians R
How Much Cheese To Buy
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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The Affineur Walo Aged Emmentaler cheese tastes unlike any other Emmentaler cheese we have come across. Matured for 16 months by Walo in his caves, where the warmer conditions lead to a flavour that is unique. The cheese has the classic Emmental sweetness but it is more intense and more complex, with a long finish as the flavour develops from sweet to tangy and ‘meaty’. An after-dinner cheese for Emmentaler aficionados.
Affineur Walo Emmentaler comes from the cellars of Walo Von Mühlenen who is a master affineur of Swiss cheese. He is the 5th generation of cheese maturers in his family, a family whose cheese history dates back to 1867. Walo has been called a cheese genius and of course he is, but he wears it lightly.
His technique is firstly to source raw milk cheese from only the very best cheese-makers and farms. Secondly to build a relationship with the cheese-makers to achieve even higher standards and then to select from them only the best cheeses.
These cheeses are then nurtured for up to 18 months in special cellars with optimal conditions and cultures built up over time. During this period the cheeses are turned, brushed and, when necessary, washed until the cheeses reach their peak. Walo matures his cheeses at higher temperatures than less artisan producers, taking more risks in the pursuit of great cheese. It is not surprising that Walo has won World Champion cheese no less than three times for his Gruyere.
Walo’s cellars are in the canton of Fribourg, the heart of Swiss Cheese-making.
*Photo depicts a 3kg piece of Affineur Walo Aged Emmental. The above weights denote a cut of Affineur Walo Aged Emmental.