Read the review
The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
The cheese is named after the Emmental valley of the Emme River in the Canton of Bern. Emmentaler acquired the name of protected origin.
The Emmentaler is a hard-paste cheese, whose main feature is the big eyes.
These holes are due to carbon dioxide bags that naturally form during the ripening phases of the cheese due to a propionic fermentation.
Specific References
No customer reviews for the moment.
Soft and with a delicate taste thanks to the short seasoning, Auricchio Giovane is still produced today following the ancient and traditional recipe of Provolone Auricchio.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
Fresh goat cheese, tastes sweet and delicate with soft and white pasta.
Scamorza is a very short seasoning cheese.
Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.
It is a cheese with compact pasta and flavor and typical aromas.
Fresh goat cheese, tastes sweet and delicate with soft and white pasta.
The grated cheese is obtained by selecting mature cheeses qualitatively superior and suitable for this type of processing.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
The provolone is a spun cheese made with cow's milk.
These delicious scamorzine, hide inside a heart of olives dripping of high quality
The edammer (Dutch edammer) is a cheese made of cow's milk with the addition of animal hair typical of the Netherlands, sold in forms by the soft yellow paste and with a thin protection of reddish wax.
More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .
Scamorza is a very short seasoning cheese.