이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 202개와 수입업체 210개가 색인되어 있습니다.
1,040건의 공급업체 연계 거래가 상위 18개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-05-01.
에멘탈 치즈에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 18개 국가에 걸친 공급업체 연계 거래 1,040건을 분석하고, 월간 단가 벤치마크로 에멘탈 치즈의 수출 경쟁력과 소싱 리스크를 추적하세요.
에멘탈 치즈 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
에멘탈 치즈의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
에멘탈 치즈의 YoY 변동 상위 국가는 리투아니아 (+119.6%), 베트남 (-54.0%), 벨기에 (+48.0%)입니다.
에멘탈 치즈 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 에멘탈 치즈 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 에멘탈 치즈 거래 단가가 있는 국가는 스위스 (11.07 USD / kg), 덴마크 (9.90 USD / kg), 프랑스 (9.47 USD / kg), 스페인 (9.18 USD / kg), 네덜란드 (8.64 USD / kg), 외 4개국입니다.
Emmental (Emmentaler/Emmental-style) is a Swiss-type ripened hard/semi-hard cheese that is widely produced and traded globally, with traditional origin-linked products centered in Switzerland and regional protected variants in parts of the EU. International trade for Emmental is typically reported within broader cheese categories (e.g., HS 0406), making product-specific trade quantification difficult without dedicated customs line detail. Market positioning spans premium GI/AOP segments (with strict milk and process rules) and generic industrial “Emmental-style” products used for slicing, shredding, and cooking applications. Key market dynamics include dairy input-cost volatility, cold-chain quality management, and regulatory/labeling complexity tied to geographical indication and naming protections.
Major Producing Countries
스위스Origin of Emmentaler AOP; production governed by detailed specifications (raw milk, regional production, defined ageing requirements).
독일Significant producer of Emmental-style cheeses; includes protected regional variant Allgäuer Emmentaler (PDO).
프랑스Produces Emmental-style cheeses; includes protected regional variant Emmental de Savoie (PGI/IGP).
Major Exporting Countries
스위스Exports Emmentaler AOP within a broader Swiss cheese export portfolio.
독일Major global exporter of cheese (HS 0406 proxy); Emmental-style products participate within diversified cheese exports.
Europe (alpine and temperate dairy regions):Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, DecCheese production is year-round; seasonal milk flow is buffered by ageing inventories and continuous processing.
Specification
Major VarietiesEmmentaler AOP (Switzerland), Allgäuer Emmentaler (PDO, Germany), Emmental de Savoie (PGI/IGP, France), Generic “Emmental/Swiss-type” (non-GI)
Physical Attributes
Characteristic round holes (“eyes”) associated with propionic fermentation during ripening
Mild-to-nutty flavor profile that typically intensifies with longer ageing
Often produced as large-format wheels for extended ripening, then portioned into blocks/slices
Compositional Metrics
Full-fat hard/semi-hard cheese profile is common for Emmental-style cheeses; exact fat-in-dry-matter, moisture, and salt targets vary by specification and market
Microbiological safety and hygiene programs are especially important for long-ripened cheeses and for products made from raw milk under specific rules
Grades
Codex CXS 283-1978 provides a general compositional, hygiene, additive, and labeling framework for cheese; variety or national standards may add more specific requirements
GI/AOP/PDO/PGI specifications define permitted milk origin, feeding practices, production steps, and minimum ageing for protected variants
Packaging
Vacuum-packed blocks and wedges for retail and foodservice
Sliced packs for sandwiches and quick-service use
Shredded/grated formats for cooking applications (often with packaging designed to manage moisture and clumping)
ProcessingGood melting and browning performance supports use in cooked dishes, sandwiches, and industrial food manufacturingLarge-wheel ripening and eye formation require controlled time/temperature/humidity management
Versatile usage in cooking and prepared foods due to mild flavor and meltability
Retail demand for sliced and shredded cheese formats
Premium demand for origin-protected variants where GI/AOP labeling is valued
Temperature
Refrigerated storage and transport are required post-packaging to manage quality, mold growth, and shelf life
Temperature abuse during distribution can accelerate spoilage and quality defects (off-flavors, surface mold, texture changes)
Atmosphere Control
Vacuum packaging and modified-atmosphere packaging (MAP) are widely used for portioned, sliced, and shredded cheese to slow oxidation and microbial growth
Shelf Life
Whole/portion cheeses typically have longer shelf life than fresh dairy, but opened packs and shredded formats shorten usable life and require strict cold-chain management
GI/AOP products may have tighter handling requirements tied to specification and brand positioning
Risks
Animal Disease And Trade Restrictions HighTransboundary livestock diseases (notably foot-and-mouth disease) can trigger rapid trade restrictions on animals and animal products, disrupting cross-border cheese movements and tightening supply in importing markets.Diversify sourcing across approved origins, maintain validated contingency suppliers, and align procurement with veterinary controls and import health requirements.
Regulatory And Labeling MediumGeographical indication and naming protections differ by jurisdiction; in the EU, “Emmentaler/Emmental” naming is treated with complex generic vs protected-variant distinctions, increasing labeling and market-access compliance risk for exporters.Use jurisdiction-specific legal review for product naming (e.g., protected full designations vs generic terms) and maintain label control by destination market.
Food Safety MediumCheese can be implicated in microbiological contamination events (e.g., Listeria monocytogenes), with heightened consequences for long distribution chains and for products made from raw milk under specific specifications.Strengthen HACCP-based controls, environmental monitoring, and supplier verification; ensure cold-chain integrity and validated sanitation programs for slicing/shredding lines.
Input Cost Volatility MediumMilk and feed price volatility directly affects cheese manufacturing costs and export competitiveness, increasing contract and margin risk for traded Emmental-style cheeses.Use indexed contracts where feasible, maintain flexible product mix (blocks vs shredded vs premium), and build inventory strategies aligned to ageing cycles.
Sustainability
Dairy supply-chain greenhouse gas emissions (enteric methane) and pressure to document and reduce footprint
Feed sourcing and land-use impacts tied to dairy farming systems
Manure and nutrient management affecting local water quality in intensive dairy regions
Labor & Social
Animal welfare compliance and verification in dairy production systems
Labor availability and working conditions in dairy farming and cheese-processing facilities
FAQ
Why does Emmental have large holes (“eyes”)?The holes are associated with propionic fermentation during ripening, where propionic-acid bacteria produce carbon dioxide that forms the characteristic openings in the cheese body.
Is “Emmentaler/Emmental” always a protected geographical indication name?No. Protection depends on jurisdiction and the full designation used; for example, the EU refused protection of the appellation of origin “Emmentaler” across the Union, while certain regional variants (such as Allgäuer Emmentaler and Emmental de Savoie) have protected status under their complete names.
Does Emmentaler AOP allow additives?Emmentaler AOP production rules are defined by its specifications, and Swiss official references describe it as made from raw milk with only a limited set of traditional ingredients and no additives permitted for that protected product.