Emmental de Savoie

L'Emmental Français è un formaggio a pasta dura ricavato da latte vaccino. Viene prodotto almeno dal tredicesimo secolo nella regione Franche-Comté. Ha sapore fruttato con un leggero retrogusto di noci. Alcuni rappresentanti di questo formaggio vengono caseificati con latte crudo, e come molti grandi vini hanno la denominazione "Grand Cru".

Emmental de Savoie
Cheese made from cow’s milk, cooked pressed, of a diameter of 72-80 cm and a weight of over 60 kg. Rounded to half-rounded. Yellow/brown rind. Minimum 45% fat content (as dry matter). Clear holes in the body, regular and well distributed. Geographical area:For the milk, the Department of Savoie and Haute-Savoie plus 3 municipalities in the Department of Ain (ANGLEFORT, CORBONOD, CHANAY). For manufacture and ripening, the Departments of Savoie and Haute-Savoie plus, for ripening, the municipality of Saint GERMAN DE JOUX (Ain). The milk producers and the manufacture and ripening sites are listed. Stock records and the preparation of identification and monitoring documents in respect of the batches complete this aspect of operations. Raw or thermized milk. Standardisation of the milk/45% fat content minimum. Renneting at 32ºC, curd stirring and heating from 32 to 53ºC. Brine salting. Minimum ripening 70 days.
Emmental de Savoie