The Lady told me that this is the cheese favored by the Mus musculus and because I love Mus musculus, Emmenthaler gets my vote as a perfect bait cheese.
This cheese is from Switzerland and has holes in it. Many Americans call this cheese “Swiss Cheese” but the only cheese of this type with the AOC (Appellation d’origine controlee) designation is Emmenthaler Switzerland. Finland exports an Emmenthal cheese but it isn’t “real” Swiss cheese; it would be considered a “Swiss-style” cheese. Most humankind wouldn’t notice the difference. Most humankinds probably think that Land O Lakes American Swiss is “real” Swiss cheese…so much for discriminating taste.
But I digress…
It has a strong smell and a strong taste; characteristics that make it popular. It is a medium-hard, pale yellow cheese. The holes come from the three types of bacteria that are used to produce this cheese. It is traditionally made from raw milk (adding only salt, water, natural starters and rennet) and aged for a minimum of four months, qualifying it for importing into the US. There is a “Premier Cru” that is aged for 14 months in humid caves. This special cheese was the first cheese from Switzerland to win the title of World Champion at the Wisconsin Cheese World Championships in 2006.
In the US, humankinds prefer it to most other cheeses for sandwiches; it is also used in cooking and in fondues.
This tasty cheese receives 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Excellent on top of gratins; preparation of sandwiches; as a snack with fruit; fondue.
Wine and Beer Pairings:
Wine: Pinot Blanc, Reisling, Merlot, Beaujolais, Gruner Veltliner
Beer: Stoudt’s Belguim Triple, Fat Dog Stout, Yongg’s English Porter
Source: Cow’s milk
Awards: World Champion at the Wisconsin Cheese World Championships in 2006
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