Emmentaler

This is one of the great classic cheeses.  It was traditionally made by the farmers in the summer pastures, pooling their milk to create a very large, slow ripening cheese.  The abundant flowers, grasses, and herbs that the cows graze on adds the characteristic floral aroma.  The interior is elastic and contains many holes. The flavour has hints of the meadows and a sweet fruity finish.

How to Enjoy:

Great for sandwiches and snacking, or melted on an egg and toast.  It has a stringy texture when cooked so rather than in sauces, it is recommended for grated or melted usage. Great in a fondue.  Enjoy with a fruity white Swiss wine.