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Emmentaler is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese. Emmentaler was first mentioned in written records in 1293, but first called by its present name in 1542. It has a savory but mild taste. It is a traditional, unpasteurized, hard cheese made from cow's milk. The aroma is sweet with tones of fresh-cut hay. The flavor is very fruity, not without a tone of acidity. Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of its complicated hole-forming fermentation process.