Emmental de Savoie is a cooked and pressed cheese with a yellow to brown rind, made from cow's milk in the departments of Savoie and Haute-Savoie in France. Regular and clear holes are evenly distributed throughout its brightly-colored, creamy body.
The holes appear with aging because the cheese is kept in a cold cellar and then transferred to a warmer one, so the change in the atmosphere gives the cheese its distinctive openings. The flavors are piquant but mild. Each wheel of Emmental de Savoie weighs around 70 kg, which requires more than 1,000 litres of milk, making it one of the largest cheeses in the world.
It is usually grated and is a part of the famous Fondue Savoyarde, along with garlic, white wine, and nutmeg.
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