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We will be closed for one week's holiday w/c 21st April and will reopen at 10am on Wednesday 30th April.  You can stock up on all your Robineau favourites and freeze all our bread, croissants, hot cross buns, scones, lasagnes, pies, quiches and sausage rolls and even some of our Patisserie such as frangipanes, torte and, of course, Robineau Gateau!

Our usual opening times are Wednesdays, Thursdays and Fridays 10am to 4pm and 10am to 5pm on Saturdays. 

Our Café serves Breakfast from 10am and lunch from noon until 2pm (until 3pm on Saturdays) and serves Afternoon Tea from 12 noon.

With much Gratitude

Jane, Fred and our Wonderful Team x

Phone: 01325 489129 Email: info@robineau.co.uk

Last updated: 9th April 2025

Walo Emmentaler (a cut of whole cheese)

£9.09

Added

Please note the image is for illustration purposes and the cheese is hand-cut and packed here at Robineau

A concentrated flavour with vegetal sweetness.

Walo receives these cheeses at four months’ old, and washes them for a full year so they retain moisture. The striking appearance comes from pockets of eyelets, which contain crystals.

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.

IngredientsMilk 99.00%, Starters, Salt, Rennet, Water (as process aid)

  • Weight: approx 276g

Allergens:

  • Milk

Please be aware that it is possible this product may contain traces of any of the fourteen allergens as we work in an open plan kitchen and also our suppliers cannot guarantee zero cross contamination therefore it may not be suitable for those with severe allergies. Please contact us if you require any further advice.

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