France has been making Emmental since the middle of the 19th century. Today you can find various qualities of cheese ... even tasteless pasta in vacuum packs, really uninspiring. On the other hand, we must defend and encourage the production of Emmental from raw milk, matured for the necessary time. I always offer cheese from the same fruit farm in Savoie.
Pressed cheese cooked with raw milk - About 70kg for a whole piece
30% fat in the finished product
Ingredients: Rennet, ferments, salt