Emmental cheese
A pressed cheese with a mild flavour, recognisable by its round eyes and good melting properties.
What it offers and why to use it
Originating in Switzerland and traditionally made with cow's milk, emmental matures to develop its characteristic holes, an elastic texture, and sweet, dried fruit notes.
Mild, milky and slightly sweet, with nutty undertones that develop with age.
From shopping to cooking
Choose
Look for a uniform and flexible paste, without dry cracks or surface moisture. When buying sliced cheese, check that it is not sticky.
Store
Store in the refrigerator, well wrapped, but not completely sealed. Take it out a few minutes before serving and avoid repeated temperature changes.
Prepare
It is suitable for grating, melting in sandwiches, tortillas and crêpes, and for salads, fondues and cheese boards.
How to make the most of it
Good pairings
Pairs well with courgette, carrots, potatoes, ham, apple, mustard, bread and fresh herbs.
How to substitute it
Can be substituted with Gruyère, Gouda or a mild cow's milk cheese with good melting properties.
Recipes with emmental cheese
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