Emmentaler

Emmentaler

As you can see, Emmentaler is a versatile cheese that will appeal to a wide audience. In the kitchen you can vary endlessly with it. Among other things, it is a delicious base for raclette - not coincidentally the national dish of the Swiss. As well as cheese fondue. But it is of course a delicious and simple treat in cubes on a cheese or snack board as well.

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Emmentaler

Anyone who has ever been to Switzerland will be familiar with the popular cheese of this beautiful country: the semi-hard Emmentaler. This versatile cheese owes its name to the Swiss Emmental region, where cheese has been made for centuries. It is even the oldest cheese in Switzerland. With this cheese you not only bring taste into your home, but also a piece of history. Where the English call their Stilton the 'king of English cheese', the Swiss have crowned Emmentaler cheese as the ‘king of cheeses’. Incidentally, despite its royal status, Emmentaler is also produced outside Switzerland. There is also a French and a German variant.

You can recognize the Emmentaler by its appearance. Thanks to the production process, air bubbles are created that make this cheese a beautiful cheese with its characteristic holes. There are many types of Emmentaler, which differ in taste due to the maturing time among other things. If you want the Emmentaler to be sweet, it only needs to mature for about eight weeks. With a little more patience you will be rewarded with a mature and more pronounced taste. The strongest-tasting variety takes no less than a year to fully mature. Emmental cheeses are made with both raw milk as well as with pasteurized milk, which gives a significantly different taste experience. The flavors that you can recognize are therefore very diverse; from savory and nutty to the other extreme: mild and fruity. Therefore there is an Emmentaler cheese for everyone!