good emmental cheeses?

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1
What are the good Emmentals in Zürich/Swiss shops?

I'm just eating this one -

http://www.gourmino.ch/file/reposito...12monate_e.pdf

from the Coop's slow food Presidio label.

It tastes OK and the cows must be happy up there, I would be happy to stay for the summer. But I prefer another Emmental at the Coop which is in their Natürli range. Here is an old article about it but the cheese is still in the Coop now -

http://www.nzz.ch/aktuell/startseite...F522O-1.354158

It is labelled as 'Natürli Waldsberger' not Emmental, which is the only reason that I ever bought it - for a long time, I thought Emmental = plastic. Now I think that Emmental is like Gouda and Edam - big names, but when they are cheap, they are so bad that they are not even cheese anymore ; but the good ones are out there.

Any Emmental fans and what recommendations?

2
Forget supermarkets and vacuum packed - the best I've had was an Emmentaler Reif from a village käserei, cut off a big block, with a brown rind.

Apparently the holes are free.

3
As long as it is genuine Emmental with the AOP mark it should be good. The older ones are better but may be a little saltier.

I would avoid the commercial varieties such as President from France. That is little better than plasticene

4
I used to buy the local emmentaler - which wasn't but you know what I mean - 13chf per kilo

The locals would buy the current years, I would buy last years - the Reif - with the salt crystals forming and extra thick rind. Lovely.

5
I find Emmental cheese to plain and will always go for a good Gruyère when cooking. If you really want to stick to Emmental I would suggest you pay a visit to Chäse Vreneli on Münsterhof 7, 8001 Zürich. I am sure you will find something delicious there.

6
Do try ' Emmentaler uralt ' (8th down on the list) - it's 24 months old. It's sharp and really bites back, is crunchy and salty and melts like no other cheese melts.

You can find it at some boutique cheese shops, or even Migros.