Emmental
A hard, cow's milk cheese from Switzerland
Emmental is a hard, unpasteurised Swiss cheese made from cow's milk, originally in the Emme valley of central Switzerland.
Slightly sweet and nutty in both taste and smell, it is an excellent melter and is often used in cooking, as well as having a deserved place on the cheeseboard where a glass of dry white wine makes a good accompaniment.
In appearance, it is almost stereotypically 'Swiss Cheese' with it's large holes caused by a fermentation process during ripening. It is a sizeable cheese, with rounds measuring up to a metre across.
Most Emmental is matured for at least 8 months, but some 'reserve' or pedigree cheeses are matured for longer - up to 18 months for the highest quality cheeses.
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