France has long been known for its Emmenthal cheeses, particularly where France boarders Switzerland to the east on the Swiss Alps. Sharing their traditions and expertise with their neighbors, French Swiss is unquestionably creamier and slightly sweeter, with a smooth, pale yellow interior and a nutty, firm taste. Made from unpasteurized cow’s milk, the cheese features marble-sized holes formed by a special culture of bacteria that enhances the texture and taste of this delightful cheese.
|Country of Origin||FRANCE|
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