Product sold individually
France has been making Emmental since the middle of the 19th century. Today you can find various qualities of cheese … even tasteless pasta in vacuum packs, really uninspiring. On the other hand, we must defend and encourage the production of Emmental from raw milk, matured for the necessary time. I always offer cheese from the same fruit farm in Savoie.
Pressed cheese cooked with raw milk – About 70kg for a whole piece
30% fat in the finished product
Ingredients: Rennet, ferments, salt