Emmental de Savoie

Subtle and fragrant as well as firm and tender, this cheese surprises the taste buds of young and old alike. This cheese is matured for a minimum of 75 days, with a week in a cold cellar then successively in a temperate and warm cellar. The affiner "rings the wheel" to hear the presence of "eyes" in the cheese. Made with raw whole cow's milk, Emmental de Savoie PGI is a cooked pressed cheese.