Sale Unit: kg
This cheese is traditionally made from unpasteurised cows’ milk in France. Well-known for the marble-sized holes that dot its pale-yellow interior, it has a mildly nutty, sweet flavour and a firm, silky texture. The large, wheel-shaped cheeses are matured in cellars for an average of 4-6 months, although they can be aged for much longer to give a fuller, richer flavour. As well as being served on cheeseboards, Emmental is often grated onto gratins, or melted with white wine to make a classic Alpine fondue.
Milk, Salt, Culture, Rennet