Launching the Elle & Vire Professional Emmental

Our news
07.01.2013
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Elle & Vire Professional is adding to its range of cheeses and now offers an emmental, both with a smooth and fruity taste. The result of Elle & Vire know-how, this emmental is produced in France. It is available either by block (+/-3 kg) or grated (1 kg), and should be kept refrigerated at +6 °C maximum. Produced from a simple combination of pasteurized milk, lactic acid and salt, the emmental is then left to mature for eight weeks in a cellar (legislation sets a minimum maturation period of six weeks). Following this short stay in cool cellars, the wheels are transferred to cellars where temperatures are maintained at between 20-25 °C. This is here where the holes will form due to a very specific type of fermentation. During this time, the ripener checks on the maturing process by drawing plugs out of the wheels. The first production run will take place in late Whether in a gratin dish, a salad or a fondue, or even breakfast, let your imagination run wild with Elle & Vire Professional Emmental: it works well in all types of recipes!

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