EM0100
Whole | 2,4Kg

35,90

EM0100

EMMENTAL CHEESE

Whole | 2,4Kg

35,90

Group-769

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Bavarian Emmental is a typical cheese of the Bavaria region located in the Southern East of Germany and produced with cow’s milk.

Emmental cheese is a matured cheese with a semi-hard savoury paste and a very hard rind which is removed before packing the product. Its distinctive feature are the 3 cm holes that form during the maturing process.

It is a very energetic cheese, rich both in fat and protein. In addition, it has a high content of minerals, especially calcium and phosphorus.

It is delivered vacuum-packed in order to maintain its organoleptic properties.

Ingredients

Milk, salt, rennet, milk enzymes

Ingredients

Milk, salt, rennet, milk enzymes

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Keep in the fridge
NUTRITIONAL VALUES
Energy value
1612 kJ - 388 Kcal
Fat
29g
of which saturated fatty acids
21g
Carbohydrates
0g
of which sugars
0g
Protein
30g
Salt
0,8g

TYPES OF EMMENTAL

There are different types of Emmental:

  • Swiss Emmental: this type is the most famous and widespread, and has also been the first to appear on the market. In fact, the name 'Emmental' comes from its area of origin, the Emmental Valley in the canton of Berne, located in the central Alps. It comes in three varieties: mature, ripe and mild. Its moulds are often very large, ranging from 80 to 100 kg.
  • French Emmental: is smaller in size than the previous one and includes three kinds: de Savoie (PGI), Est-Central (PGI) and Gran Cru.
    Bavarian Emmental or Emmentaler: produced in Germany and processed in a very similar way to Swiss Emmental.
  • Finnish Emmental: this cheese is basically for export and is very similar to Bavarian Emmental.

HOW TO ENJOY IT BEST

Emmental is a very versatile cheese, suitable for many different types of cooking. Thanks to its sweet and aromatic taste, it combines perfectly with cherry tomatoes, pears and nuts. it is perfect to eat alone, in cubes or to prepare a richer appetiser with different cured meats, some bread or taralli. It is also great to flavour soups, meat or baked vegetables au gratin. Finally, it is the ingredient par excellence to make a tasty traditional fondue.

HOW TO PAIR IT

We recommend pairing this cheese with an aromatic, medium-structured white wine such as Trentino Pinot Grigio DOC.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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