The Entremont saga is rooted in Haute-Savoie and begins with a love story… that of three brothers for a cheese, the Emmental. The Entremont brothers were on to something when they started their cheese business in 1948! Two years later, they were already bringing the first wheels bearing their name to Annecy from the mountain pastures.
Their cheese was of excellent quality right from the very beginning of the production of these wheels. Emmental quickly became the dominant cheese on cheese counters, a cheese board essential, and later the cheese to melt in dishes of all kinds. A cheese is born, its story has only just begun.
Our cooperative momentum - By joining the Sodiaal Group, the leading French dairy cooperative, Entremont adheres to its values: solidarity, equity, and transparency for its producers. Our group’s cohesion is based on this team spirit and trusting relationship between dairy producers and Sodiaal and Entremont employees.
The fusion of two great french cheeses, the softness of brie and the character of bleu.
A winter day favourite, Raclette is usually melted onto potatoes, bread, pickles and meats.
Creamy but not runny this cow’s milk cheese is produced in the heart of the Auvergne region.
Easily recognisable thanks to the big irregular holes that appear in the cheese during ripening.
