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?