Casein, a milk protein produces emmental cheese by coagulation process, is named after a region in Switzerland. Emmental cheese is called by ‘Emme’ is a Swiss river and ‘Tal’ a valley in German. It is made from the unpasteurized milk of cow and kept 120 days to ripe by a traditional method. The holes formed in emmental cheese are the result of bacteria releasing gas bubbles. This sweet smelled cheese is hard in its textures. emmental cheese is distinct from other members ... Read more

Casein, a milk protein produces emmental cheese by coagulation process, is named after a region in Switzerland. Emmental cheese is called by ‘Emme’ is a Swiss river and ‘Tal’ a valley in German. It is made from the unpasteurized milk of cow and kept 120 days to ripe by a traditional method. The holes formed in emmental cheese are the result of bacteria releasing gas bubbles. This sweet smelled cheese is hard in its textures. emmental cheese is distinct from other members of this family as it ... Read more

Casein, a milk protein produces emmental cheese by coagulation process, is named after a region in Switzerland. Emmental cheese is called by ‘Emme’ is a Swiss river and ‘Tal’ a valley in German. It is made from the unpasteurized milk of cow and kept 120 days to ripe by a traditional method. The holes formed in emmental cheese are the result of bacteria releasing gas bubbles. This sweet smelled cheese is hard in its textures. emmental cheese is distinct from other members of this family as it ... Read more

Casein, a milk protein produces emmental cheese by coagulation process, is named after a region in Switzerland. Emmental cheese is called by ‘Emme’ is a Swiss river and ‘Tal’ a valley in German. It is made from the unpasteurized milk of cow and kept 120 days to ripe by a traditional method. The holes formed in emmental cheese are the result of bacteria releasing gas bubbles. This sweet smelled cheese is hard in its textures. emmental cheese is distinct from other members of this family as it ... Read more