Traditional Cheeses
Mixing
Topping
Grated
French Emmental traditionally ripening
We make the wheels using milk from French dairy cows and the cheese is traditionally matured thanks to the experience of our master cheese makers. This method requires leaving the wheels out in the open air for at least four weeks to allow the rind and a minimum dry extract of 62% to form. The wheels spend seven weeks in the cellars where they are monitored and turned to mature aromas and flavours and ensure optimum quality when the cheese is eaten. Its features and flavours guarantee that people will love your recipes.
Uses
Cutting
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