Elle & Vire Ементал 3,5 кг - EOS Horeca
Lorem ipsum dolor amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.


Follow Us:

Elle & Vire Emmental 3,5 kg

SKU: 405101 Categories: , , Tag:

Pieces in a box: x 4

Storage: 2°C - 6°C

Applications: fondue, sandwiches, salads, hot and cold sauces

Manufacturer: Elle & Vire, France.



Manufacturer Information:


The history of Elle & Vire began in 1945 as an association of 17 cow butter farmers in Normandy, France. After 3 years, the association began to attract milk producers for pasteurized butter, and by 1962 the focus of activity was industrialized production of butter, cream and milk powder. In 1975, Elle & Vire became the number 1 exporter of milk to France. The company has many innovations such as UHT cream, spreadable butter, low percentage cooking butter - 41% and many more. It is currently the number 1 milk market in France.






Elle & Vire's dairy products bring the flavours of the climate and pastures of the Normandy region. It is a region of exceptional natural diversity, both because of its outlet to the ocean and because of the valley of the Seine River that runs through it. The terrain is hilly in places and flat in others, including pastures, orchards, forests and water sources. The soil is rich, the climate temperate, there is abundant and frequent rainfall and a sea breeze which contains minerals important for the soil. Temperatures vary between 4 C in winter and 17 C in summer, with no drastic changes year-round.

Locals say they have a good time several times a day. Natural features such as soil, topography and climate (the so-called terroir) create the conditions for extraction and production of milk of exceptional quality.

The cheese is yellow, medium-firm, with a dense texture. It has a spicy, sweet taste with fruity-nutty notes. It is characterised by the large holes created in the production process and, in particular, by the release of carbon dioxide by the bacteria Streptococcus thermophilus, Lactobacillus and Propionibacter shermani.) The holes are due to the air released during fermentation.