Despite the French pride that drives us, we must admit that Emmental and its German cousin, Gruyère, are indeed Swiss cheeses, even if, to be frank, it is the French know-how that has made it better, to those who understand. So, what difference can there be between Gruyère and Emmental? Visually, their size can differentiate them, with the wheel of Emmental being twice as large, as well as the predominance of their holes. The grated cheese often found on our pasta is actually grated Emmental and not Gruyère, as many like to call it. Emmental is first aged for three to six months in a cool, humid cellar. Its dough, blonde and creamy, is dotted with smooth and regular openings, called 'holes' or 'eyes'. There are so many ways to enjoy Emmental from Savoie, whether grated, incorporated into a preparation to make a ham and Emmental cake, or simply with good bread and a bunch of white grapes.
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"Maison Lascours is an exceptional butcher's shop that has built up a loyal customer base thanks to the unrivalled quality of its products. The taste of the meat is simply unmatched, with a selection that is always top notch."
"Very good quality products, well packaged and delivered in good condition."
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