Cheese production started in the area east of Bern over 200 years ago. It's a hilly region, so good for cattle grazing. 17,700 tons of Emmentaler are produced each year in this region by 150 ...

If you prefer a stronger flavour, look for the word ‘reservé’ on the label; this indicates an older cheese. As well as being served on cheeseboards, Emmental is often grated onto gratins ...

The other ingredients are olive oil, more salt, pepper, large eggs, whole milk, garlic, Emmental cheese, and fresh chives.