Emmental is a cheese of Swiss origin.
Even if they were strongly inspired by their counterparts in Franche-Comté who already had the mastery of the manufacture of hard pasta before them.
The Emmental de Savoie has incomparable properties: it gratinates without burning, it develops an excellent "streak" and preserves a melting texture
Data sheet
- Type of milk
- cow
- Label
- IGP
- geographic origin
- Savoie
- view
- Grained and sometimes oiled rind, straw yellow paste, with openings. Soft and supple texture
- taste
- Slightly floral young, a marked taste of hazelnut or more refined almond.
- nose
- Aroma of butter, alpine grass.
- type of milk
- raw milk
- Intensity
- soft
- Affinage
- 75 days minimum
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One day, I tasted the Emmental from Savoy ...
Fondant and creamy with delicate aromas of undergrowth, wild mushrooms and cream.