I'm passing on this report which I picked up from www.fromagesdesuisse.com
"From 1837 a curate named Albert Bitzius (who later adopted as his pseudonym the name of one of the characters of his first novel – Jeremias Gotthelf) began to write a work which features in the pantheon of Swiss literature and is characteristic of his era. He describes Swiss peasant existence and how it went through the transformation of modern life (capitalism and democracy), from a fairly conservative perspective, celebrating the authentic way of life which was disappearing. For Thomas Mann, the rustic simplicity of his characters had a Homeric touch.
One of Gotthelf's most popular novels – La Fromagerie de la Vehfreude – tells the turbulent tale of some villagers who decide to build a cheese factory instead of a school. It's to pay homage to this great author that Emmentaler Switzerland decided to market a new cheese based on an early 19th century recipe. Emmentaler Gotthelf AOC is made the traditional way in little cheese factories, producing them only once a day. Special cultures are used, i.e. matured whey. This gives it a unique and typically regional taste.
It is made from unpasteurised milk coming from cows fed on silage-free fodder from farms within a 10 km radius of the cheese factory. Each round is left to mature in a cellar for a minimum of 12 months, where it is tended with care and savoir faire by the master cheese makers.
The crust of an Emmentaler AOC Gotthelf is a golden brown colour. It displays a label with a short history of the Fromagerie de la Vehfreude belonging to Jeremias Gotthelf. And Emmentaler AOC Gotthelf is also without lactose".