Emmental

Swiss Emmental is imitated by many cheese producing countries, with varying degrees of success, but as with most things, the original stands head and shoulders above the rest, with its characteristic sweet and nutty flavour and fragrant aroma, obviously the most distinctive aspect being the many holes which are formed during fermentation. Emmental, like all cheese is a living material, even though it doesn’t quack or bark, and should be treated Kindly. Even in very hard cheese, there is some kind of biochemical reaction going on. If it’’s soft cheese, there are millions of microorganisms working away inside! The two main causes of ...  Read the complete review

Emmental cheese is one of the cheeses that has become more popular in recent years in the UK. I often buy it in a small block, but recently have taken to buying it pre sliced in both the full fat and the half fat versions. The reason I do this is because if it were up to me I would sit and eat cheese all day....by buying it in slices I am able to control just how much I eat and how much I add to my favourite foods (cheese on toast, jacket potatoes and cheese, cheese toasties). The half fat version of this cheese unlike some half fat versions does not taste rubbery and most importantly of all, it still bubbles nicely on a piece of toast and looks ...  Read the complete review

Emmental is one of Switzerland's oldest cheeses and one of their most important. It has a very distinctive sweet dry and nutty taste to it, put the combinations together and you get a very mild and mellow flavoured hard cheese. What makes this cheese most reconisable is the holes or the eyes as they are popularly called. They appear in nearly every slice. Emmental is normally covered in a dry hard rind which is golden yellow or Brown in colour,this does need to be removed before eating. This cheese is excellant when served with fruit,wines and cocktails. It takes around a 1000 litres of aromatic milk,from only the ...  Read the complete review

I've not tried a food review yet, and as all the major snack foods have been done recently (more or less seriously...) I'm going to have a go at a cheese review! Who says my life isn't full of Hollywood glamour... So here it is, all you ever wanted to know about Emmental, but were afraid to ask. Or you just had a life.... **the background** It has been made from 50 BC at least, and the name comes from the Emme valley in Switzerland ('Tal' meaning valley in German of course). But it's not like champagne and those other area specific names - it's made in France and Germany too. ** the look ** It really ...  Read the complete review

I have to say that I didn't give much notice to this cheese, because of the fact that in the back of mind I had an idea that it was only for diets, healthy eating etc. However, since I tasted it and I started buying it in a regular basis, I have to say that it seems much more enjoyable to me in contrast to what may seem to people at first glance... It is a yellow cheese produced in the central cantons of Switzerland. It is a traditional, unpasteurised, hard cheese made from cow's milk. Its hard thin rind is covered by paper with the name of the producer on it. Allegedly, it is considered by a lot of people as an non-interesting ...  Read the complete review