- Emmental,
Emmentaler, or
Emmenthal is a yellow, medium-hard
cheese that
originated in the Emme valley, Switzerland. It is
classified as a Swiss-type cheese...
-
United States Department of
Agriculture uses the
terms Swiss cheese and
Emmentaler cheese interchangeably. In Australia, both
terms are used,
along with...
-
containing roughly torn bits of pork and 10% to 20%
cheese (for
example Emmentaler) cut into
small cubes. They are sold all over
Austria at Würstelstand...
- Gruyère ou
Emmentaler [Sérac, in this sense, is a by-product of the
manufacture of
cooked pressed cheeses, such as Gruyère or
Emmentaler] "Gruyère"....
-
round holes that are a
characteristic feature of Swiss-type
cheese (e.g.
Emmentaler cheese) and some Dutch-type cheeses. The eyes are
bubbles of
carbon dioxide...
-
Liechtenstein and Switzerland. Hot spätzle and
grated cheese such as
Emmentaler or
granular cheese are
layered alternately and
finally topped with fried...
- The
Emmental Alps (German:
Emmentaler Alpen) are a
mountain range in the
western part of the Alps, in Switzerland. They are
located north-west of the Brünig...
- it is
waxed like Gouda. The
cheese was
created to
compete with
Swiss Emmentaler cheeses by
being less
expensive and
quicker to produce. In the process...
- Genevoise: Gruyère (preferably of
several stages of maturity) with a
little Emmentaler and
Valais cheese.
Sometimes chopped sautéed
morels are added. Interlaken:...
-
There are many variants. The
cheese is
commonly grated Gruyère, Comté, or
Emmentaler, but
there are many
variants using other cheeses or
other ingredients...
