Emmental de Savoie

A hard pressed cheese made from raw cow's milk, produced in a defined area of the Savoie departments of France. Wheels range from 72 to 80 cm in diameter and must weigh at least 60 kg after maturation. The paste contains well-defined, evenly distributed openings ranging in size from a small cherry to a nut, and the specification describes a frank, fruity taste.

About this designation

Emmental de Savoie is a hard pressed cheese made exclusively from cow's milk used in its raw state, registered as a PGI under file number PGI-FR-0179, with EU protection dating from 21 June 1996. The eAmbrosia identifier is EUGI00000013195. Wheels must have a diameter of 72 to 80 cm, a height varying from 14 cm at the minimum vertical outer rim to 32 cm at the maximum vertical highest point, and must weigh at least 60 kg after maturation. The finished product must have a fat content of at least 28 %, a total dry extract of at least 62 % measured on a rindless part on the 75th day, and a maximum salt content of 0,4 g per 100 g of cheese. The rind is yellowish brown, without spots or blemishes. Milk must come from herds in which at least 75 % of cows belong to the Abondance, Montbéliarde or Tarentaise breeds. All coarse fodder for lactating cows must originate within the geographical area. The geographical area comprises specified municipalities in the departments of Haute-Savoie and Savoie. All production steps — milk production, collection, processing and maturing — must take place within that area. Labelling must carry the name Emmental de Savoie, the producer's or maturer's name and address, the name of the certifying body, and a reference to geographical origin on one side or the outer rim of the wheel, except when the cheese is presented diced or grated.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 21 June 1996 under file number PGI-FR-0179; eAmbrosia identifier EUGI00000013195.
• Milk must come from herds at least 75 % composed of Abondance, Montbéliarde or Tarentaise breed cows.
• Wheels must weigh at least 60 kg after maturation and measure 72 to 80 cm in diameter.
• The specification requires raw milk exclusively; no other milk treatment is permitted under the current specification.

Tasting notes

Savoyard or central-eastern France cow's milk pressed cooked cheese (Swiss Emmental's French cousin), aged 10+ weeks, characterized by large round eyes (the "trous"). Pale ivory-yellow paste, firm dense texture, mild buttery-fruity flavor with characteristic hazelnut-grass notes — milder than Comté, more fruity than industrial Emmental.

HoReCa use

Emmental de Savoie may be sold as a round wheel, a portion of a wheel, bars, slices, grated, or diced, accommodating use in food preparation as well as direct consumption.

Packaging

• wheel-full-70-100kg
• wheel-quarter-vacuum-15-25kg
• wedge-vacuum-500g
• wedge-vacuum-250g
• cubed-pack-200g
• sliced-pack-150g
• grated-pre-pack-100g