Emmental is a pressed cooked cheese, well known for its quality and typical taste. Emmental is also recognisable for its characteristic holes, also called “eyes”. The development of these holes is due to the carbon dioxide production that occurs during fermentation. Because of the impermeable rind, the gas cannot escape and the resulting build-up causes the cheese wheels to swell and the surfaces to round. At LACTALIS Ingredients, we ensure that cheese has been ripened for at least 42 days, which allows it to benefit from the Emmental label.
This cheese can bring a well-balanced and slightly fruity taste to your preparations. Thanks to our expertise, we offer different kinds of Emmental. Those with firm textures will be perfectly adapted for slicing, shredding or cutting into cubes, allowing its use in multiple applications like salads, sandwiches, or pizzas. Others will be suitable for processed cheese with a specific bacteriological quality.
We are back at one of the world’s largest food and beverages trade show for its 25th anniversary and we will be pleased to welcome you at our booth: hall: 1,[…]
Food Ingredients Europe 2019 trade show took place in Paris at the beginning of December. As a reference trade show in Europe for the food industry, nearly 25,000 visitors came[…]