Platter of Emmentaler

Named for Switzerland's Emmental valley, emmentaler is widely recognized for characteristic holes the size of marbles, or even larger, that develop throughout the body of the cheese during the ripening process. Made with raw milk in old-fashioned copper kettles, emmentaler is traditionally made in 200-pound wheels and aged 10-12 months where it develops a waxy, light golden appearance and a tangy taste.

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Appearance

Light gold in color, with marble-size holes and a natrual light brown rind.

Texture

Medium hard cheese.

Flavor

Distinctively nutty-sweet, mellow flavor.

Serve.


The cheese melts extraordinarily well, making it a popular choice for fontues, grilled sandwiches and baked dishes which include cheese. It can also be sliced and eaten plain, and is a popular inclusion on cheese plates.

Pair.


Beer: Bock, Stout, Pale Ale, Weiss Beer, Lager
Wine: Chardonnay, Red Zinfandel, Riesling, Syrah/Shiraz, Ice Wines, Gruner Veltliner

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced
Cubed iconCubed
Shaved iconShaved
Shredded iconShredded
Grated iconGrated
Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

Performance Notes -

Recipes with Emmentaler


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