Emmental de Savoie 
Emmental de Savoie is a French cheese from Savoie with EU protected geographical indication status. It belongs to the Emmental family of yellow, medium-hard Swiss-type cheeses known for the natural holes in their paste.
Key Facts
| Country of Origin | France |
| Specific Origin | Savoie region, including specific municipalities in the departments of Haute-Savoie, Savoie, Ain, and Isère. |
| Protection | PGI (1996) |
| Milk Type | Cow's milk |
| Milk Treatment | Raw |
| Fat Content | At least 28% |
| Rind | Yellowish brown, without spots or blemishes |
| Texture | Firm and supple |
| Flavor | Clean, fruity taste |
| Colors | Homogeneous color in the paste |
| Forms | Round wheel, portion of a wheel, bars, slices, grated, diced. |
| Also Known As | Emmental, Swiss cheese |
What is Emmental de Savoie Cheese?
Emmental de Savoie belongs to the Emmental family, which began in the Emme Valley in Switzerland. The Swiss name Emmentaler is a registered geographical indication there, but only a limited number of countries treat it that way, so similar cheeses from France, the Netherlands, Bavaria and Finland are sold widely under the Emmental name. Emmental de Savoie is one of three cheeses with Emmental in the name protected under EU law, holding PGI status.
The cheese is made from raw cow's milk. Three bacteria are needed: Streptococcus thermophilus, Lactobacillus helveticus and Propionibacterium freudenreichii. Ziger, a whey cheese, comes out of Emmental production as a by-product.
It is a yellow, medium-hard cheese with natural holes and a mild, savoury taste. The holes were once read as a flaw, and cheesemakers worked to avoid them. Now they signal maturation and quality, and acoustic analysis is used to check them. They also keep gaps and cracks from opening up in the block. The holes form around microscopic hay dust that gets into the milk during milking, where bacteria gather and give off gas. Summer milk once produced smaller holes than winter milk, since cows ate hay in winter and grass with less dust in summer. In France, hay flower powder can be added to the milk to bring the holes back to their old size, a practice forbidden in Swiss cheeses.
Emmental is usually eaten cold, in chunks or slices. It also goes into cooked dishes such as gratins.
How Does Emmental de Savoie Cheese Compare?
The most relevant cheeses to compare Emmental de Savoie against.
