The origin of this world-famous cheese with holes lies in Switzerland, more precisely in the Emmental valley in the canton of Bern. On the alpine pastures, the farmers grazed many cows that produced enormous amounts of milk. Because the farmers lived too far away from the cities, they could not trade the milk and decided to make cheese with a long shelf life: Emmentaler cheese. Characteristic are the large holes in this cheese that make it a world-famous cheese with holes.
The Emmentaler is also produced in the French Alpine region: the French Emmentaler. The cheeses are made with pasteurized milk and have a delicious nutty taste.
Processing French Emmental
The Emmentaler is delicious cheese to eat on its own, to put on a sandwich or to serve on a cheese board. Delicious in combination with a full white wine or a fruity red wine.
It is also possible to use the cheese in different dishes. For example, this French Emmentaler cheese is delicious in a cheese fondue with Gruyère. It is of course also possible to use this cheese when you want to gratinate dishes.