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Emmental Suisse

 

Emmental, Emmenthal or Emmentaler is a hard Swiss cheese whose name comes from the valley of the Emme, an area east of the canton of Bern.

It is a baked pressed cheese, made from cow's milk.

The holes in the texture readily distinguish Emmentaler AOP from any other cheeses. They appear during the fermentation process and vary in size between that of a cherry and a walnut.

Texture : Springy

Flavor: fruity not spicy

Taste: more or less salty

It was originally produced on the Bernese plateau, near the valley of the Emme. It is known since the 15th century, and the first mention of the name Emmental dates from 1542. It was in 1815 that the Colonel Rudolf Emmanuel von Effinger set up the first cheese factory in the valley, at Kiesen.
  • Côte Beaune
  • Beaujolais

Nutrition facts

Kcal

398

Protein

27,2g

Carbohydrate

1,4g

Lipid

32g

Salt

Calcium

ORDER

1 piece

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Complete your cheeseboard

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