Semi-hard & hard cheeses · F-DY-040 · VIII-4.k

Emmental Swiss-Type Cheese with Eyes

Hard cooked-curd cheese fermented with propionic culture to develop characteristic eyes during warm-room ripening, cooked at 52-54°C.

Key ingredients: Mesophilic Culture for Cream/Cottage Cheese, Propionic Culture for Emmental Eye Formation, Standard Liquid Rennet, Calcium Chloride Solution 33%, Sodium Chloride

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