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Emmental features the characteristic holes or “eyes” typical of Swiss cheese. The holes in Emmental are formed by gas bubbles released by the bacteria that are used in making the cheese. It is a firm cheese with a pale yellow colour, and a slightly nutty taste.
Milk, Salt, Lactic acid cultures, Rennet (microbial)
Energy 379 kcal, Fat 29 g, Saturated Fat 19 g, Carbohydrates 0.5 g, Sugars 0.5 g, Protein 29 g, Salt 0.7 g.
150g
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