Alpine emmental with pale eyes, supple paste, and a creamy, easygoing sweetness.
French Emmental with sweet cream and a soft hazelnut finish. Classic Alpine melter for croque monsieur, sandwiches, and cheese boards.
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Frantal French Emmental comes out of the Alpine dairy tradition of eastern France, where cow's milk is worked into big wheels with the familiar round "eyes" running through the pale yellow paste.
The paste is semi-hard and gentle, leading with sweet fresh cream up front, a soft hazelnut and brown-butter character through the middle, and a clean, short finish. There's no funk or sharp bite here, just an easygoing Alpine sweetness, the kind of cheese that disappears off a board faster than you'd expect.
Just because it's mild doesn't mean it's not flavorful. This is the workhorse melter of a French kitchen, the cheese you want shredded into a croque monsieur, layered on a baked ham sandwich, or cubed into a salad with walnuts and a sharp vinaigrette.
Semi-hard and supple, cuts cleanly into smooth slabs with those famous large round "eyes" running through the pale yellow paste.
Mellow and approachable, a gentle Alpine cheese that leads with sweet cream and a light nuttiness rather than any sharp bite.
Clean, short finish that fades quickly with a touch of brown butter sweetness, leaving the palate refreshed.
Sweet, fresh-cream lactic notes sit at the front of the tongue, the hallmark of a good French Emmental.
A soft hazelnut and brown-butter character through the middle, the kind of easy nuttiness you get from a young Alpine cheese.
Almost no earthy character here, the paste reads clean and sweet rather than mushroomy or barnyardy.
No heat or pepper, this is a mild family-friendly Alpine through and through.
Natural rind
Natural rind, typically trimmed before serving rather than eaten.
Emmental stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The sweet, nutty paste plays well with bright sparkling wines and lighter reds, and the gentle nuttiness has enough body to stand up to a crisp saison.
Sweet orchard fruit echoes the cream-and-hazelnut notes, while mustard and cornichons cut through the richness for a classic Alpine plate.
Video represents style and type of cheese - may not be an exact match in all cases.
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“Traditional French Alpine cheesemaking in the cooked-pressed style — large-format raw-milk wheels with propionic-bacteria eye formation.”
Raw cow's milk cooked in copper vats, pressed into large wheels, and warm-room aged to develop the characteristic eyes before finishing in cool caves.
Carefully packaged and shipped from our Beverly Hills shop.
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