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The Emmenthal cheese’s production method itself requires a particular specialization of the machines dedicated to its manufacturing.


The formation of carbon dioxide sacks during the aging phase is what characterizes the Emmenthal cheese, but it also creates serious difficulties when cutting, especially in thin slices, and manufacturing the cheese itself.

The Gelmini machines are designed to solve the kind of problems that rise when manufacturing this type of Swiss cheese, without production getting slowed down and managing to maintain a high level of precision.

The tradition of precision with Emmenthal cheese