SUPPORT ING THE SWISS TRADITIO N.
Founded in 1907, Emmi has become the leading dairy producer in Switzerland and the no. 1 importer of Le GruyĂ¨re AOP cheese into the United States. Most importantly, we have always been a passionate supporter or farmers, cheesemakers and family tradition. We count on partnerships with more than 6,000 village dairy farmers from around Switzerland who have relationships with their local cheesemakers who deliver milk twice daily. These long-standing partnerships are preserving flavors and recipes that are centuries old and are upholding a tradition that is steeped deeply into the Swiss heritage. We are proud that others value this traditions as well. Since 2014, the Emmi brand has had tremendous growth, increasing EW sales by $6.6 million dollars. Weâ€™ve also seen a growth rate faster than major competitors, total deli cheese and imported deli cheese. IRI; Total MULO; 2014-2018 full years and 2019 YTD through 9.8.19 (EW only product)
ALL DELI CHEESE
DOMESTIC DELI CHEESE
IMPORTED DELI CHEESE
Since 2014, the Emmi brand has seen tremendous growth, increasing EW sales by $6.6 million dollars. The Emmi brand has seen a growth rate faster than major competitors, total deli cheese and imported deli cheese.
Emmi has the #1 Gruyère SKU in the country (dollars & units) and Emmi Gruyère SKUs continue to see impressive growth, outpacing category growth.
While the total Emmentaler category has struggled over the last few years, Emmi Emmentaler is performing very well, with growth through 2019 YTD.
+5% DOLLARS +4% UNITS DOLLARS PER +10% STORE SELLING UNITS PER +9% STORE SELLING
+3% DOLLARS +2% UNITS DOLLARS PER +11% STORE SELLING UNITS PER +11% STORE SELLING
IRI; Total MULO; 2014-2018 full years and 2019 YTD through 9.8.19 (EW only product)
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NEW LOOK, SAME GREAT CHEESE. We updated our packaging to tell a deeper story about where our cheese comes from. The new design builds a strong, cohesive brand to grow customer recognition, stand out on shelf, bring interest and attract new Emmi cheese lovers. Each Emmi cheese label is uniquely designed with symbols that relate to the cheesemaking region through Scherenschnitte, which translates to “scissor cut,” the traditional art of Swiss paper cutting. This folk art emerged in Switzerland in the 1800’s and remains a tradition today – perhaps because its national symbols – cows, mountains, and fir trees – fit the art form perfectly. The inspiration of Scherenschnitte also symbolizes the art, craft and skill that is part of our cheesemaking culture here at Emmi.
1 TRADITIONS: 2 SCHERENSCHNITTE ICONS: 3 CHANGED DAYS TO MONTHS AGED: Highlights traditional Swiss cheeses.
Depicts the cheese making region.
Makes it easier for U.S. consumers to identify the age.
4 RAW MILK: 5 NON-GMO & LACTOSE FREE:
Informs consumers about milk type.
The specialty cheese consumer is looking for transparency in health claims.
6 PAIRINGS & RECIPE IDEAS:
Our consumer research shows that the specialty cheese consumer is interested in knowing about taste profiles and applications.
EMMI TRADITIO NS. LE GRUYÈRE AOP STRINGENT GUIDELINES ARE ADHERED TO IN ORDER TO BE AWARDED THE STATUS OF AOP. MADE EXCLUSIVELY IN COPPER VATS FOR A UNIQUE, COMPLEX CHARACTER. DURING AGING FOR 5+ MONTHS, THE AFFINEURS DELICATELY TURN, LIGHTLY BRINE AND BRUSH EVERY WHEEL. FEATURES NOTES OF CANDIED WALNUTS, DRIED FRUIT AND SPICE WITH FIRM, BUT PLIANT, TEXTURE.
EMMENTALER AOP THIS IS THE ORIGINAL SWISS CHEESE, WORLD FAMOUS FOR ITS DISTINCTIVE HOLES AND ONE-OF-A-KIND FLAVOR. THIS ENDLESSLY POPULAR CHEESE IS KNOWN AS THE KING OF CHEESE, AND PLAYS AN ESSENTIAL ROLE IN SWISS COMMUNITIES AND ON AMERICAN TABLES EVERYWHERE. AGED 120+ DAYS AND MADE WITH RAW COW'S MILK FOR AN IN DEPTH FLAVOR. FIRM YET SUPPLE, EMMENTALER AOP OFFERS A NUTTY FLAVOR WITH SLIGHT ACIDITY AND JUST A HINT OF HERBS.
TÊTE DE MOINE RATHER THAN SLICE THIS CHEESE, IT IS CUT WITH A GIROLLE, A TOOL THAT CREATES DECORATIVE ROSETTES. THE GIROLLE REVEALS THE SHARP, AROMATIC CHARACTER. ITS AOP DESIGNATION PROVIDES A GUARANTEE TO THE CONSUMER THAT EACH WHEEL IS ORIGINAL AND PRODUCED IN THE SWISS JURA MOUNTAINS, IN ACCORDANCE WITH TRADITIONAL METHODS.
APPENZELLER CHEESEMAKERS WASH EACH WHEEL WITH A SECRET HERBAL BRINE INFUSED WITH WINE, CIDER AND A MIXTURE OF HERBS, BLOSSOMS AND OTHER NATURAL INGREDIENTS. THE RAW, ROBUST MILK THAT GOES INTO APPENZELLER COMES FROM COWS THAT GRAZE IN THE LUSH MEADOWS OF THE REGION.
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