Emmentaler Dolce is a new, fast-maturing Emmentaler variety developed by Agroscope, which develops a more intense, fruity-nutty flavour and a smoother texture after just 3–4 months. It reaches its peak quality after 3–4 months, significantly earlier than classic Emmentaler AOP.

The flavour is described as fruity, nutty and slightly sweet, with a stronger umami note and less bitterness. The texture is comparatively smoother, and the more elastic cheese body exhibits a livelier pattern of holes.

This is achieved using a new propionic acid bacteria culture and the ripening organism Lactobacillus helveticus, as well as adjusted pasteurisation and draining temperatures and a longer salt-bath period.

The concept was developed by Agroscope and the Emmentaler variety organisation to offer an alternative to foreign large-hole cheeses such as Fol Epi, Maasdam or Jarlsberg.

Photo: Agroscope