Hard - Switzerland
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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.
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We select and mature traditionally-made artisan cheeses from independent producers who prioritise quality over profit.
For over thirty years we have nurtured and supported the cream of British cheesemakers, and we played an integral role in the revival of traditional British cheesemaking in the early 1990s.
We produce our own range of Partners for Cheese, and our cheese and partners are supplied to hundreds of UK retailers and exported to over 50 countries world-wide.
We were founded in 1990 by Ann-Marie Dyas, a renowned judge at both the British and World Cheese Awards and winner of the Guild of Fine Food Lifetime Achievement Award. Ann-Marie was committed to the survival and growth of traditional cheesemaking and to introducing and sharing farmhouse cheeses, as well as the stories behind them, to as wide a public as possible.
Ann-Marie's mission was "To seek out the best, and, when it’s been found, to keep looking". This same tireless pursuit of excellence is the core value across the company.
From the producers we choose to work with to the coffee we serve in our café, we want to give the best possible experience, while continuing to find ways to improve upon it.
If you order with us before noon, Monday to Friday, we are able to arrange for your parcel to arrive on the following day (except to certain postcodes in Scotland).
We have a calendar feature on our checkout page that enables you to select a delivery date of your choosing.
Our mail-order department is not available at the weekends, but our shops are open. Please see our shop page for further information.
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