Description of cheese
Emmental Français has been produced since at least the 13th century in the region Rhône-Alpes (Savoie and Haute-Savoie). It is a hard cheese made from cow's milk, cooked and pressed. There are many holes (also called eyes) inside it. A good Emmental must have at least 3 holes every 6 inches.
Its taste is fruity with a subtle nutty core and its aroma is very delicate. Some representatives of this cheese are produced from raw milk, and like numerous great wines have the labeling "Grand Cru".
