Cheese EMMENTAL CAVE AGED AOP, branded 12 months.

Cheese EMMENTAL CAVE AGED AOP, aged 12 months, is the most renowned Swiss semi-hard cheese with a buttery, nutty, and fruity aftertaste. Perfect for fondue, soups, and stews, its large holes signify its high quality.

Margot unpasteurized cow's milk cheese EMMENTAL CAVE AGED AOP, aged for at least 12 months, is the most famous Swiss cheese. It is a semi-hard cheese with a buttery, nutty, and even fruity aftertaste. It is slightly pungent but has a perfectly balanced flavor. Yellow in color, it has many large holes. It is very easy to cut. Delicious both cold and warmed or melted into fondue, it is perfect for soups, stews, gratins, pizzas, pasta, and various other dishes that require a cheese that melts easily. It is highly appreciated by connoisseurs and is often served as the end of a meal. Just like a dessert! Produced in Emmental, Switzerland. This cheese is so popular that mentioning Swiss cheese immediately brings this one to mind. Previously, large holes in cheese were considered a sign of poor quality, but now it exactly indicates that the cheese is well-aged and of very high quality. An acoustic technique has even been developed to assess whether the cheese has formed enough holes. It has an AOC (Appellation d'Origine Contrôlée) label, which is given to products whose quality and characteristics are distinctly tied to their place of origin and geographical environment, with a geographical name identifying the origin in the title. All stages of production (from raw material production to processing) must take place in that area.

Milk