Mons
BRILLAT SAVARIN IGP
- Cow
- Bourgogne Franche-Comté
- Soft cheese bloomy rind
- Pasteurized milk
- France
- Dairy
- New
-
Milk type
Cow
-
Region of origin
Auvergne Rhône-Alpes
-
Cheese type
Cooked pressed cheese
-
Heat treatment
Raw milk
-
Country of origin
France
-
Type of production
Artisanal
Mons
EMMENTAL FRANÇAIS
€4.48
French Emmental, the famous "holey" raw milk cheese, with an elastic, warm-tasting paste. Made in the Ain (Auvergne-Rhône-Alpes).
Approx weight: 80 kg.
The paste, ivory to straw-yellow depending on the season and dotted with plenty of holes, is elastic and firm. The nose is warm and fermented, with notes of hot butter; on the palate, buttery notes carry through to a fresh-milk finish.
Often confused with Gruyère for historical reasons, Emmental is in fact the famous "cheese with holes" that kids love. Its name comes from "Emme", a river running through a Swiss region of the same name, and "Tal", meaning "valley" in German.
The raw milk is warmed to around 37°C before a firm renneting, giving an elastic curd. This is finely cut, stirred, then heated in the vat to around 55°C. The now very fine curd grains are placed into cloth-lined moulds for an initial draining, immediately followed by intense, prolonged pressing. The cheese is then dipped in brine for a light salting.
The wheels are first aged in a humid environment for two weeks, then moved into so-called "warm" caves, kept at 25°C: this is the stage that drives the fermentation responsible for those famous holes, not unlike bread dough rising. After two weeks, the wheels return to cold caves to continue ageing.
We'd suggest it in a Savoyard fondue, but it also works beautifully in crêpes, gratins, quiches or salads. It pairs well with a fruity white (Jura, Rhône) or a blonde beer.
- Raw milk cow's cheese (Ain, Auvergne-Rhône-Alpes)
- Cooked, pressed paste, famous for its large holes
- Aged in a "warm" cave at 25°C to develop the holes
- Elastic, firm paste
- Large format: 80 kg
You might also like
