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Emmental cheese is a refined hard cheese compliant with the general cheese regulation (Codex stan 283-1978).
Emmental cheese may be manufactured in wheel (that may reach 100 kg), in block, in loaf and refined under a film that prevents the formation of a crust.
Straw yellow, emmental cheese has a dry and smooth surface. Its sweet and sour taste is slightly salty. Its smell is, on the contrary, sharp on the nose and fruity. Finally this cheese is well known for its firm texture, its elasticity and its softness.
Emmental cheese is obtained by microbiological fermentation, using thermophilic bacteria that produce lactic acid for primary fermentation. Secondary fermentation is characterised by bacterium activity that produces propionic acid. Curd is heated after cutting at a temperature significantly higher than coagulation temperature.
Emmental cheese is a hard pressed cheese with a long refining.
Emmental cheese manufacturing follows standardisation and curdling principles, then a racking step that consists in separating curd from whey. This curd, transferred in a mould, is then subjected to a pressure for 5 hours that transforms it into a homogeneous mass: the “wheel”. The wheel is then immersed in brine. After two days, a “white” cheese is obtained. Manufacturing process of emmental cheese finishes by a long refining (7 to 9 weeks) divided in two steps:
During this last phase, carbonic gas develops creating holes in the cheese. Sides of the wheel also round up.
Fermentation stops when emmental cheese is cooled down before commercialisation.
This cheese is used widely in cooking, as ingredient or as condiment in portions or grated. It is used in ready-cooked dishes like salads, in soups and also in pizza.
FIT offers a broad range of emmental cheese: blocks, euroblock , slice, wheel.
Easy to use and to incorporate
Good nutritional value