Emmental français est-central 
Emmental français est-central is a type of cheese from France. It is made from raw cow's milk and is known for its cooked, pressed texture. The cheese has a hard, dry rind and a golden yellow to light brown color. It contains a minimum of 45% fat in dry matter and is ripened for at least 12 weeks. The cheese has openings ranging from the size of a cherry to that of a walnut. It is produced in specific regions of France, including Doubs, Haute-Marne, Haute-Saône, Jura, Territoire de Belfort, and Vosges. The cheese is part of a Protected Geographical Indication (PGI) scheme, ensuring its quality and origin.
Key Facts
| Country of Origin | France |
| Specific Origin | Doubs, Haute-Marne, Haute-Saône, Jura, Territoire de Belfort, and Vosges |
| Protection | PGI (1996) |
| Milk Type | Cow's milk |
| Milk Treatment | Raw |
| Fat Content | Minimum 45% in dry matter |
| Rind | Hard and dry |
| Texture | Supple and melt-in-the-mouth |
| Flavor | Clean and fruity |
| Colors | Golden yellow to light brown |
| Forms | Whole wheels, wedges, blocks, long cross-sections, portions, pieces, mini portions, grated |
| Age | At least 12 weeks |
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