Gold Fever in the Emmental Valley

"Emmentaler Tradition" Celebrates the Best Emmental Cheesemaker

DUDINGEN, Switzerland, June 14, 2010 - This year, the best Emmental cheesemaker was elected for the very first
time. The title of Best Cheesemaker 2009 went to "Emmentaler Tradition",
produced by cheesemaker Urs Fankhauser from the Ilfis dairy near Langnau.
On 12th of June 2010, a big celebration was held to honour this major
achievement, with raclette, Chasbragu and, of course, the best Emmental
cheese itself.

The award for the best Swiss Emmental Cheese was presented by the
Emmental Cheese trade organisation. Urs Fankhauser and his team achieved
19.875 points out of a maximum of 20. For an Emmental cheese to be granted
its AOC, it must achieve at least 18 points in the quality control. Taste,
holes, mass consistency and external appearance are assessed on a monthly
basis to this end.

The Emmentaler Tradition association was founded in 2009 with the aim of
producing a genuine Emmental cheese from the Emmental region that satisfied
superior quality requirements. Today, nine cooperatives are members of the
association, and it is not by chance that a cheesemaker from this association
has been chosen as the best cheesemaker: apart from Urs Fankhauser, there are
also two cheese world champions who are founder members. Emmentaler Tradition
cheese is produced exclusively in the Emmental region and is required to
achieve an average rating of 19.1 points.

Emmentaler Tradition is ripened and exported throughout the world by
cheese ripener Walo von Muhlenen of Dudingen.

Emmentaler Tradition is marketed primarily abroad. It can also be bought
in any dairy, however. Cheese lovers should make sure that they call in on
the Ilfis dairy in Langnau.

Pictures: www.photopress.ch/image/von+muehlenen

    Contact:
    Walo von Muhlenen
    Tel.: +41-26-492-93-30
    Mobile: +41-79-217-54-11
    E-Mail: walo@vonmuhlenen.ch

Contact: Walo von Muhlenen, Tel.: +41-26-492-93-30, Mobile: +41-79-217-54-11, E-Mail: walo at vonmuhlenen.ch