Emmenthal

The eponymous “Swiss cheese”, made in the Emmental region of western central Switzerland. Herdsmen traditionally take their cows up into the mountains during the warmer months, where the animals graze on lush, high-elevation grasses.

The milk from these months is luscious, grassy, and goes into making Emmental cheese. These enormous wheels are then cave-aged for up to 14 months, developing large, round eyes throughout the paste and a sweet, nutty flavor that’s reminiscent of rising bread dough. Delicious with fresh fruit, this is a great sandwich cheese that also melts beautifully. Pair with Swiss Gruyére for a traditional mountain Fondue.