This fantastic “holy” cheese is a classic! The paste has the knit, pliable quality of all good Alpine recipes. Less nutty, earthy, or creamy, the cheese is instead incredibly fruity, with the classic “swissy” piquant finish. Its subtlety and meltability make it incredibly versatile and is the perfect snack. The aroma is sweet with tones of fresh-cut hay. The flavor is very fruity, not without a tone of acidity. Emmental has between cherry to walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it’s complicated hole-forming in the aging process.
This heavyweight Swiss classic is a knockout with Riesling. Serve cold with fruit for breakfast or dessert. It’s an ideal sandwich topper paring beautifully with sliced deli meats and fresh bread. Perfect as a base for fondue and melting!
How Emmental is Made
Emmental is the real Swiss. The Cheese is made in giant 180lb wheels in the West of Switzerland, and then aged in a high temperature cave to stimulate Bacterium Shermanii in the starter culture to create CO2 and thus the beautiful perfectly round holes in the wheels. The cheese is then moved to a slightly cooler room for extended aging. It is a traditional, unpasteurized, hard cheese made from cow’s milk. Its hard, thin rind is covered by paper with producer’s name on it.