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Emmenthal

Other names: Emmentaler

Known for its grand size and its handmade quality. For more than one-and-a-half centuries to date, Emmenthaler has been made in village cheese dairies. The Emmenthaler cheese-making process is an old tradition using pure cow’s milk and a maturation period of at least four months. This process allows the rind to develop in an entirely natural manner, enclosing an ivory-coloured, mild, slightly nutty tasting cheese with cherry sized holes. Emmenthaler from Switzerland is a delicacy on every cheese platter, a popular dessert cheese, and is a perfect melting cheese for warm dishes
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Substitute for emmenthal

Any other Swiss cheese, Gruyere (nutty flavor)

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