Emmental Grand Cru

Sweet savour and characteristic of mountain cheeses

 

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.

Weight
200 g
(7 Ozs)
Maturing
Minimum 5 monthsFor US deliverymaturing extended over 60 days
Pieces
Season
Spring
Summer
Fall
Winter

Pairing wine

Red wine: Rully (Pinot Noir grape)

White wine: Givry (Chardonnay grape)

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