Pressed cheese

OBJECTIVES

- To become the best European pressed cheese competitor.
- To limit our surplus milk that is not converted into cheese.
- To perpetuate our in-house expertise in cheese-making techniques.

STRATEGY

- To saturate production capacity based on the volume/price strategy.
- To develop cheese ingredients for food manufacturers (e.g. cheddar).
- To maintain a high level of quality through traditional maturing for the Entremont brand.

Pressed cheese on eight different production sites: Montauban, Guingamp, Quimper, Malestroit, Langres, Loudéac, Reichertshausen and Altusried.

Focus on Emmental
Emmental has long been part of our daily lives. It is made from cow’s milk which undergoes a total of six manufacturing stages before the cheese is matured to reveal its full flavour.

There are two types of maturation process:
Under foil maturation process where the wheel is enclosed in a plastic pouch which protects the rind when removed from the brine solution, and so the cheese does not require any special treatment during the maturation process.
Traditional maturation process during which the cheese wheel is left in the open air for a minimum of seven weeks. This process transforms the Emmental wheels and brings out their firm supple texture and delicate fruity aroma. This expertise is used exclusively for the Entremont brand and makes it truly stand out from its competitors.

ENTREMONT ALLIANCE has expanded its pressed cheese range to meet new European demand in addition to Emmental (e.g. Fontal, Italian cow's milk cheese, Maasdam, Edam and Gouda).