A semi-hard, swiss, cow's milk cheese. It has a relatively high fat content and is rich in calcium, as well as copper and phosphorous. Emmenthal is distinguished by large walnut-sized holes or "eyes" formed during the fermentation process. It ranges from mild and buttery to fruity and full-flavored, depending on its maturity.This cheese has great melting properties and is a traditional ingredient in cheese fondue. Pairs well withNutty cheeses like slightly sweet sippers so we often pour bock, weiss beer, gew?rztraminer, riesling, ice wines, port and sherry with swiss. If stronger spirits sound best, then we recommend grappa and fruit brandy's.
