| EMMENTAL |
 Description:
The cheese makers of
the Franche-Comte and Savoie, faced with industrialization, have created a
label of quality ensuring the preservation of their products. Its raw milk is
rich from cows grazing in summer meadows. It takes 700 litres to 1000 litres of
milk to make a 70 kilo Emmental.
Texture:
After a long period of maturity the
pâte turns firm and pale yellow with walnut size holes. The cheese
belongs to the family of cooked pate differentiated from pressed
pâte.
Taste:
The
savour is sweet and characteristic of mountain cheeses. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
70000 g |
| Affinage |
 |
5 months minimum |
| Pate
(dough) |
 |
Cooked, pressed hard cheese |
|
