The EMC and EMDI are the reproduction of the natural aromatic profiles of a cheese or dairy products, achieved by enzymatic and/or microbiological action(s) on a raw cheese material (fresh curd cheese, immature cheese, dairy ingredients). The aromatic intensity of the EMC and EMDI is 15 to 20 times stronger than a classical dairy product. The range of EMC and EMDI covers as well classical notes (butter, cream, emmental, goat cheese, cheddar, blue, parmesan, gruyere,...) as specific notes ( au gratin emmental , gruyere, creamy goat cheese,...).