Emmental

It is a cheese variety that has spread from Switzerland-Bern to Europe. It is protected only under the
name “Emmental Switzerland”, therefore cheeses with the name Emmental is produced in various
countries. Named after the Emme Valley, Emmental cheese, which is obtained from cow milk, is known
for its soft taste and perforated structure. It has a strong but soft aroma. It has a very familiar perforated
structure. The formation of characteristic holes is ensured by a special bacterium used in its production.
Origin: Switzerland. Source: Cow. Fat: 31%. Ripening: 2 – 18 months. Grade: Hard/Semi-hard. Uses:
Cheese plates, pasta, salad, sandwich, filling material, gratin, fondue.
It is sold at an average weight of 2.75 kg packages.