Emmental is a hard cow milk cheese that hails from Switzerland.
It is what we refer to in Australia as ‘Swiss Cheese’ because of the characteristic holes caused by helpful bacteria. When the cheese cools, during the ageing process, the bubbles formed in the molds remain.
Varies from weeks to a few years
Mild but fruity.
Very mild and a bit squeaky on the teeth.
Slightly yellow with a thin rind.
Perfect by itself or on a tasting plate. I love it in a toasted sandwhich.
Fruity, late harvest whites.
Here are some more posts about cheese: