|Emmental, one of the greatest of all cheeses, has long been a part of our daily life. Its origins are ancient, but it always finds its way into modern kitchens. Historically, Emmental is a cooked pressed cheese whose name comes from the Emme Valley, a region east of the Swiss canton of Bern. Emmental, a staple at all house holds, needs to be consumed at ambient temperature. It is excellent in sandwiches, or as dessert and also as cooking cheese as it melts extremely well. |
Red and white wines are equally complementing of this cheese: try it with a Cotes-Du-Rhone or Merlot, or a Swiss Neuchatel or Chardonnay.