Emmental
Francais Est-Central
Name of Group of Producers
28, rue Proudhon
25000 Besançon
Qualisud
15 avenue de Bayonne
40500 SAINT SEVER
Tel: (33 5) 58.06.15.21
Fax: (33 5) 58.75.13.36
qualisud@wanadoo.fr
Cheese made from raw cow's milk, cooked pressed, in mould form with a 45% fat content (in relation to dry matter) and 62% milk solids. Ripening 10 weeks. Average weight 70 kg.
Produced in The following Departments : Vosges and adjacent districts of Haute Marne - Doubs - Jura and adjacent districts of Côte d'Or, Ain and Saône et Loire - Haute Saône - Territoire de Belfort - Isère - Savoie - Haute Savoie - Rhône.
The herd is fed mainly on grass and hay but not fermented products.
Daily collection of the milk. Manufacture in raw form. Minimum refining 10 weeks.
The first cheesemaking dairies date back as far as the 13th century.
