In the family of Gruyères, Emmental de Savoie PGI is the ‘big cheese!’ If you are looing for a cheese rich in calcium, this is the one. With its intense flavor, delicate fruity and sweet notes, it remains essential on a Savoyard cheese platter.
Emmental de Savoie PGI, one of the largest long-keeping cheeses in the world, respects the rule of 75 : 75 kg, 75 cm in diameter and 75 days minimum maturing. You can recognized it by its famous holes (also called "eyes" or openings), ranging in size from a cherry to a walnut and distributed evenly. 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.
- Custom cut
- Standard package
The little story
It is undoubtedly the oldest of the traditional French Emmentals made in the Savoy region, since it dates back to the Middle Ages. However, it was only at the beginning of the 19th century that the development of dairies intensified throughout the region. Until the 80s, Emmental de Savoie PGI was the main Savoyard cheese production.