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Emmental de Savoie IGP

      Emmental de Savoie PGI

The Emmental de Savoie PGI is a cheese produced with raw milk, daily milked from local breed cows, Tarine, Abondance and Montbéliarde.

The production area of Emmental de Savoie PGI covers the departments of Savoie and Haute-Savoie and three municipal areas in the department of Ain (Anglefort, Corbonod, Chanay). Ripening can be made, only in the two departments of Savoie and Haute-Savoie, in the region Rhone-Alps.

Emmental de Savoie PGI is considered by French the king of cheese because its production goes back to a century-old tradition. Indeed, as documented from some manuscripts, this cheese is the most ancient of French Emmentals and its production goes back to the Middle Ages. At the beginning of the 19th century, this cheese was produced to conserve and use the surplus of spring milk until winter. The Savoy producers started to gather the milk coming from milking their herds to produce the Emmental de Savoie in suitable rooms which are called fruitières.


Appearance and flavour: Emmental de Savoie PGI has a cylindrical and rounded shape and weighs up to 75 kg. The smooth rind features a colour which spans from yellow to nut-brown. The paste has a fawn yellow or light yellow colour and show welldistributed holes, smooth and brilliant.


Emmental de Savoie PGI must be conserved in the refrigerator (8-10°C) wrapped into its original package or in a film. To taste it in the best way, it must be left at room temperature for about half an hour, so, it recovers its full softness and aromas. It can be eaten with a slice of bread, but it can also be used to prepare different dishes like the fondue or other recipes au gratin.


PGI (Protected Geographical Indication)(ES). The protected geographical indications (PGI) identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin. Year of registration 1996



Dietary product




   377 - 384 kcal per 100 gr.


   30 gr. per 100 gr.

Fat in dry matter

   45 %


   0.5 gr. per 100 gr.


   0.3 gr. per 100 gr.

Saturated acids

   20 gr. per 100 gr.


21 -  Individual visits per month (average)
1295 -  All individual visits
03 01 2017 -  Date of publication of this article

Emmental de Savoie PGI. Foto № 1
Emmental de Savoie PGI. Foto  № 2

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