Emmenthaler

August 26, 2008

Vegetarian – Suitable Cheese

Emmenthal
Emmenthal

The Lady told me that this is the cheese favored by the Mus musculus and because I love Mus musculus, Emmenthaler gets my vote as a perfect bait cheese.

This cheese is from Switzerland and has holes in it. Many Americans call this cheese “Swiss Cheese” but the only cheese of this type with the AOC (Appellation d’origine controlee) designation is Emmenthaler Switzerland. Finland exports an Emmenthal cheese but it isn’t “real” Swiss cheese; it would be considered a “Swiss-style” cheese. Most humankind wouldn’t notice the difference. Most humankinds probably think that Land O Lakes American Swiss is “real” Swiss cheese…so much for discriminating taste.

But I digress…

It has a strong smell and a strong taste; characteristics that make it popular. It is a medium-hard, pale yellow cheese. The holes come from the three types of bacteria that are used to produce this cheese. It is traditionally made from raw milk (adding only salt, water, natural starters and rennet) and aged for a minimum of four months, qualifying it for importing into the US. There is a “Premier Cru” that is aged for 14 months in humid caves. This special cheese was the first cheese from Switzerland to win the title of World Champion at the Wisconsin Cheese World Championships in 2006.

In the US, humankinds prefer it to most other cheeses for sandwiches; it is also used in cooking and in fondues.

This tasty cheese receives 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: Excellent on top of gratins; preparation of sandwiches; as a snack with fruit; fondue.

Wine and Beer Pairings:

Wine: Pinot Blanc, Reisling, Merlot, Beaujolais, Gruner Veltliner

Beer: Stoudt’s Belguim Triple, Fat Dog Stout, Yongg’s English Porter

Fat Content:

Source: Cow’s milk

Awards: World Champion at the Wisconsin Cheese World Championships in 2006

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6 Responses to “Emmenthaler”

  1. MunchieBunch Says:

    Ahhhhhhhhhh one of my most favorites cheese…….yummy, thanks for the review


  2. […] to cook…) using Coastal Cheddar from the Ford Farm and other cheeses I have previously reviewed: Emmenthal, Beemster XO and Sartori Pepper. She served Beecher’s Original Crackers and just-out-of-the-oven […]


  3. […] Tom Jenny and it knocked my socks off. I don’t say this often, but this cheese rivals the great Cave-Aged Emmenthals from Switzerland. It is sweet and nutty with a full, robust flavor that lingers long after the […]


  4. […] du Lac. This cheese has large eyes, is a mature, hard cheese that is halfway between Jarlsberg and Emmenthaler in taste intensity. The Lady liked this cheese and called it […]


  5. […] Mondrian, the cheese is nutty and sweet with a more pronounced flavor profile than found in the milder Jarlsberg, a Swiss-style cheese made in Norway (so noted for my friend, Mary, and her battalion of fellow travelers protecting the Easter US Quadrant commonly known as Virginia). However, it doesn’t reach the heights of complex flavor found in the King of Swiss cheeses, Emmenthal. […]


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