Emmental français est-central is an IGP cheese made from unpasteurised cows’ milk. It is cooked and pressed in a mould. It has a 45% fat content and 62% milk solids. Maturation takes 10 weeks and its average weight 70 kg. Of medium strength, it has a delicious nutty and fruity flavour.
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 first cheese making dairies date back as far as the 13th century. Since that time, the three mountain ranges concerned have always contained such dairies and produced Emmental. The link with geographical origin is based on the characteristics of Emmental which are due to production in these geographical areas. The feeding of cows without any fermented products, the small size of the cheese factories and the expertise of the cheese makers allow manufacture using raw milk to be continued. As a result of this factor, the initial natural flora can be preserved in the milk. These aspects, linked to long ripening, impart a softer texture and an appreciable "fruity" taste to the product.