The most fruity and typical of French Emmentals, it is produced in the two Savoie regions, in craftsman-size workshops.
Its production can be traced back to the Middle Ages, becoming significant in both the Savoie regions at the beginning of the XIXth century.
Country of origin: Savoie region, South-East area of France
Portion size: From 150Gr to 300Gr
Stuff to consider: Unpasteurized, lactose