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How do you make holes in Swiss Emmental, organic or not? In fact, it is the propionic bacteria that, by transforming lactose into lactic acid, end up producing, among other things, carbon dioxide. And he is the one responsible for the holes. There!

But our BINGO! Organic Switzerland is first and foremost a sweet cheese, with a pronounced nutty taste that, on the palate, is melting and slightly sweet. A delight!

More specifically, our SWITZERLAND BIO is:
• Firm dough
• M.G. 28%
• Humidity: 40%
• Light yellow, rindless lactose-free cheese made from organic milk and made with plant-based microbial enzymes, thus without animal rennet.