Emmental cheeses were produced with control native milk fat globules (CFG) or smaller ones (SFG) selected from the same milk by microWltration. Either the same regular technology was used for both cheeses (so-called SFGreg and CFGreg), or two diVerent adapted technologies to obtain cheeses with the same moisture (so-called SFGadapt and CFGadapt). SFGreg cheeses were more humid and presented lower Wrmness and longness than CFGreg cheeses. Yellow index was greater for SFGadapt than CFGadapt cheeses while melting coeYcient and extrusion force were similar. SFGadapt cheeses exhibited improved sensory characteristics. Stretching and elasticity increase were always greater for SFG than for the corresponding CFG cheeses; eyes were always smaller in SFG cheeses. Confocal micrographs revealed larger inclusions of non-globular fat in CFG cheeses; there were more fat globules and aggregates in SFG cheeses. The ultrastructure of milk fat played a role in the functional and sensory properties of Emmental cheese and the use of smaller native globules may be advantageous.