Emmental
de Savoie
Name of Group of Producers
1, rue du Château
73000 Chambery
CERTIPAQ
44 rue de la Quintinie 75
015 PARIS
Tel: (33 1) 45 30 92 92
Fax: (33 1)45 30 93 00
certipaq@certipaq.com
Cheese made from cow's milk, cooked pressed, of a diameter of 72-80 cm and a weight of over 60 kg. Rounded to half-rounded. Yellow/brown rind.
Minimum 45% fat content (as dry matter). Clear holes in the body, regular and well distributed.
Geographical area : For the milk, the Department of Savoie and Haute-Savoie plus 3 municipalities in the Department of Ain (Anglefort, Corbonod, Chanay. For manufacture and ripening, the Departments of Savoie and Haute-Savoie plus, for ripening, the municipality of Saint Germain de Joux(Ain).
Acquisition : Raw or thermized milk. Standardization of the milk/45% fat content minimum. Renneting at 32%C, curd stirring and heating from 32 to 530C. Brine salting. Minimum ripening 70 days.
The first cheesemaking dairies for Emmental de Savoie date back to the beginning of the 19th century. In 1908 there were over 400 such dairies and numerous major brands from ripeners such as Picon, Marechal and Fuess are still on the market.
