Emmental de Savoie – Maison Paccard

From the mountain pastures of Savoie, this Emmental de Savoie is a raw cow’s milk giant, aged for months in cool, humid cellars. Maison Paccard’s affinage enhances its rustic honesty: the rind is thick, drum-tight, and brushed to a golden-brown crust. Inside, the paste is firm, nutty, and dotted with cherry-sized holes—a sign of slow, natural fermentation, not industrial shortcuts.

Under Paccard’s patient hand, the farmhouse soul shines: toasted hazelnut, sweet whey, and wild hay unfold on the tongue. Unlike mass-produced Emmental, this fermier version carries the uneven texture and grassy depth of single-herd milk. The affinage does not polish but reveals—each wheel breathes with cellar earth and alpine patience. Rusticity here is dense, honest, and deeply satisfying.

Melt into fondue or shave over pasta. The affinage by Maison Paccard turns this humble giant into a rustic masterpiece: firm, fruity, and proudly Savoyard. A true mountain classic.