The cheese makers of the Franche-Comte and Savoie, faced with industrialization, have created a label of quality ensuring the preservation of their products.
His raw milk is rich from cows grazing in summer meadows. It takes 700 liters to 1000 liters of milk to make a 70 kilo of Emmental.
The savour is sweet and characteristic of mountain cheeses. After a long period of maturity the pate turns firm and pale yellow with walnut size holes.
The cheese belongs to the family of cooked pate differentiated from pressed pâte.