Traditional maturing process !
Our Entremont Terroirs et Sélection Emmental cheeses are made from raw milk in Charcenne. The traditional maturing process used allows a supple texture to be obtained and large openings to form.
- East-Central France Grand Cru PGI* Red Label French Emmental has a stronger flavour, a beautiful golden crust, and melting texture in the mouth thanks to its 12 months of maturing.
- Grand Pavois Emmental, which is matured for over 10 weeks, has fruitier notes
- Raw Milk Emmental develops mild aromas after 8 weeks of maturing.
So which Emmental do you think you will melt for?