emmenthal

It has a nutty flavour and similar holes to Emmenthal.

Emmenthal may refer to:

"Before the war," the businessman said, "I'd get Emmenthal, Gouda, whatever I wanted.

And for serving, this clever beechwood cheese board will gladly show off whatever cheese you have, though it begs for Emmenthal.

Emmenthal must have Switzerland stamped in red on its rind, whereas the markings on Gruyère are in blue.

Emmental cheese (sometimes also called Emmentaler or Emmenthal) is a Swiss cheese.

Norwegian Jarlsberg, based on an old recipe but reintroduced in the 1950s, is best described as a cross between Emmenthal and Gouda.

It is a living picture of Bernese (or, strictly speaking, Emmenthal) village life, true to nature, and not attempting to gloss over its defects and failings.

In French-style dishes, the cheese is usually a mild, firm but not hard cheese like Emmenthal (Swiss) or Cantal, which is like cheddar.

Büttikofer was born in Ranflüh (part of Rüderswil, Canton of Bern) in Emmenthal.

Early in 1831 he went to help the old pastor of the village of Lützelflüh, in the Upper Emmenthal (between Langnau and Burgdorf).

The nutty, buttery flavor of semihard cheeses like French Emmenthal and Cantal distinguishes much French pizza from Neapolitan-style pies made only with milky mozzarella.

Hans Bieri's farm perches at the upper reaches of the Emmenthal, the steep alpine valley that gave the world Emmenthaler, the typical Swiss cheese with the holes in it.

The holes in Emmenthal are the result of the lactic acid in the cheese undergoing a secondary fermentation owing to a slightly higher temperature in the storeroom at the beginning of the cheese's ripening period.

Just as Marcello Mastroianni served as the director's alter ego in that film, here the main character, Philip Emmenthal (John Standing), a middle-aged widower, is apparently a stand-in for Mr. Greenaway.

Swiss fondue, depending on the region, is usually made with a combination of Gruyère, Emmenthal, Vacherin, white wine and kirsch, but if you like, this establishment will put Champagne in the mix: The cheese gets fluffy and the purists cringe.

In a cheese hall at the Rungis market, they sampled chèvres on Poilâne bread and a 2001 Chêne Marchand Sancerre and inspected the hundreds of cheeses from 180-pound wheels of Emmenthal to German-made feta.