Tölzer Kasladen Allg. Emmental cheese 

Cow's milk cheese with reheated and pressed dough. From Germany, Allgäu.
Maturation period approx. 8-9 months.
Full-bodied flavour. Accompanied by a slight sweetness.
Raw milk

Johann Althaus, a cheesemaker from Emmental, brought his cheese recipe to the Allgäu. From 1827 onwards, Althaus initially produced the first loaf of "Emmentaler Art" in the Allgäu on the "Au-Alpe" near Vorsäß in the Gunzesrieder Tal, thus laying the foundation for the flourishing round cheese dairy. In 1835, Althaus finally opened his own dairy in Sonthofen. The first Allgäu Emmentaler did not yet have the large holes like the Swiss Emmentaler. These were only achieved when, from 1840 onwards, fermentation cellars for maturation were also introduced in the Allgäu, following the Swiss model.

Since 1972, the Tölzer Kasladen has been exclusively importing hand-crafted cheeses of the highest quality, in order to mature them to perfection in its own maturing rooms.

All of them are high-quality, hand-crafted cheeses, without chemical additives or genetic modifications, which come from carefully selected farm and village cheese dairies, alpine pastures and monasteries, with which the Tölzer Kasladen has been working together, some since its foundation.

A strictly regulated agriculture, in which animals, feed and animal husbandry are precisely controlled, forms the basis for impeccable milk and ultimately an exquisite cheese.
The Tölzer Kasladen now offers 200 types of cheese from 10 European countries. 

Refined by:

Tölzer Kasladen GmbH, Letten 1, 83670 Bad Heilbrunn