Emmental features the characteristic holes or “”eyes”” typical of Swiss cheese. The holes in Emmental are formed by gas bubbles released by the bacteria that are used in making the cheese. It is a firm cheese with a pale yellow color, and a slightly nutty taste.
Ingredients
Milk, salt, lactic acid culture, rennet (microbial)
Nutritional values per 100 g
Energy 1574 kJ/379 kcal, Fat 29 g Fat of which is saturated 19 g, Protein 29 g, Salt 0.7 g
Shelf life
9 months from production