Emmi Swiss Premium Yogurt Review
Jan 3, 2008
Emmi International Ltd. of Lucerne, is the largest cheese company in Switzerland. If you listen to the buzz in foodie chat rooms, Emmi is the putative queen of the commercial yogurts, beloved by legions for whom the most exciting food happening of the year is the arrival of Emmi in their city.
As an import, Emmi is made for European tastes; and Europeans tend to have more cultured (no pun intended — well, maybe) palates. They prefer finesse to excess. What people love about this brand is the light and supple texture. The delicate flavoring and silky texture define the uniqueness of this yogurt. You could almost pour it on top of fruit salad, cereal or pound cake. Perhaps there’s magic in the top grade Alpine milk from which the yogurt is made. Second are the fruit flavorings — not overly sweet like some commercial brands that target sugar loaded Americans. Perhaps another attraction is that lower sugar, low fat (just 1.6% milk fat), plus a smaller size container (5.3 ounces compared to the typical 6 to 8 ounce American cups) equate to just 143 to 147 calories per container. Compared to Yoplaît or Dannon, it looks like a good deal. Emmi also includes the beneficial Lactobacillus Acidophilus.
In addition to plain yogurt, flavors include Apricot (the most delicate), Blueberry and Strawberry (delicate), Pink Grapefruit (medium-delicate), Raspberry, and Aloe Vera. Pink Grapefruit has real pieces of fruit (5% grapefruit). We’d never encountered a grapefruit yogurt before and we like grapefruit; so we enjoyed it, will buy it again, and only wish for a tad more grapefruit oomph. The fruit, grain and nut mix-ins give lively flavor to Birchermüesli; but as in all yogurts, the grains get rubbery from their long swim. Plain is particularly noteworthy—a distinctive plain yogurt with fresh-from-the-dairy flavor that has a barely discernable hint of tang.
There’s no reason to remain neutral like Switzerland on the topic of Emmi. Try it for yourself. It may be just the style you’re looking for—if not for everyday, then for variety. Or at least to have your first taste of grapefruit yogurt.
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It all began in junior high gym class in Merrick, Long Island. Two boys, running around the athletic field, had found a common bond. Ben Cohen & Jerry Greenfield hated running, but they loved food. In 1978 they decided to go into business together. With diplomas from a $5 correspondence course & their life savings ($8,000), they converted an old abandoned gas station in Burlington, Vermont, into the original Ben&Jerry's & started making Vermont's Finest ice cream. They used only fresh Vermont cream & milk, & the best & biggest chunks of nuts, fruits, candies & cookies. It wasn't long before the lines for ice cream stretched out the door, & that was only the beginning. You see, Ben & Jerry wanted to run a business that would share its rewards with its employees & with the community.
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