Chabert Emmental de Savoie – Approximately 1kg

Description

Made from partially skimmed Alpine cows’ milk these huge cheeses are the largest they handle, and possibly the largest in the world. Made with a natural, oiled rind and large walnut sized holes interspersed through the body of the pale yellow paste. The whole cheese is matured for a minimum of 12 months and the cheeses get selected during the summer months when the cows graze the rich pastures of the high alpage. The flavour is buttery with a distinct sweet fruity flavour and smooth chewy texture