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.
From 1 to 4 years old, the babies start gradually eating family food. To ease diet transition and to ensure giving toddlers the essential nutrients, maintaining a growing milk helps to complete the dietary diversification initiated.
In a context where food safety is a major issue, Lactalis Ingredients is rolling out its awareness campaign for sensitive people in its newly renovated Verdun plant.
Lactalis Ingredients will now be able to offer more Flowhey volumes. After several months of work, the plant of Verdun is about to start its first production of Flowhey®