“Emmental has been produced since the Middle Ages. Production increased significantly at the beginning of the 19th Century, making it one of the main cheeses produced in the Savoie region, France. Dairy farmers would bring their milk to the “fruitières,” built especially to make this cheese, which was the fruit of their labour. Emmental de Savoie Reflets de France is produced in Savoie and Haute Savoie from milk selected from Savoie local production. The wheels are aged using traditional methods. The cheese is initially aged in a cool cellar, then moved to a temperate cellar, and then lastly to a warm cellar. This process gives the cheese its characteristic holes, round shape, supple body and fruity taste.”
Luc Chabert, 3rd generation cheese producer at Fruitières Chabert, Master Cheese Producers since 1936.