Emmental is produced in loaves of 70–80 kg. Usually, Emmental cheese is left to ripen for a period of 6–7 weeks. Ripening it for 8–12 weeks gives a more spicy (salty) cheese. In Europe, about 464 200 tons of Emmental are produced each year. This means that about 6% of the total amount of milk these countries produce is used to make Emmental cheese. France is the biggest producer of Emmental. In 2005, 247 069 tons were produced there. For this, 13.1% of national milk production was used. About 19% of the production was exported.