Emmentaler

One of the world’s great cheeses comes from the mountain cantons of central Switzerland, and is named after the Emme valley, near Bern, where it originated. Known in America as “Swiss” cheese and famous for its large, round holes, Emmentaler is deep golden yellow with a firm smooth texture and a flavor that is mellow and sweet with a lingering hint of hazelnuts. Made with unpasteurized cows’ milk and ripened for at least four months, often longer, it comes in an enormous wheel weighing up to 220 pounds, and, as a guarantee of authenticity, it has “Switzerland” stamped all over the rind. There are many imitations worldwide but none has quite the same fragrance or subtle sweetness as the original Swiss. When buying, avoid cheese that has too many holes or that shows signs of cracking. Emmentaler keeps well and is excellent for both dessert use and cooking, particularly in fondue. (247)