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Emmentaler, Switzerland's oldest and most celebrated cheese, is the likely inspiration
for the so-called "Swiss" cheese we eat in this country. (There really is no such thing as an original "Swiss" cheese). Emmentaler is known for its mellow flavor and trademark marble-sized holes which are formed by the gases that expand during the fermentation process. A firm cow's milk cheese, Emmentaler melts well and is one of the classic cheeses used in fondue. It pairs well with fruit and nuts and is a favorite on sandwiches, in sauces or eaten as a snack. American-made "Swiss" cheese has a milder taste than traditional Emmentaler.
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| Recipes to try: |
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Eggs Florentine |
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Three-Cheese Fondue |
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White Wine Fondue |
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Cream of Mushroom Casserole |
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Acorn Squash Stuffed with Love: Zucca al Forno |
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Back to the Cheese Guide>> |
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