This cheese is hard with a thin rind covered by paper. It has some aroma of fresh-cut hay with very fruity flavor without a tone of acidity. Emmental has holes the size of nuts and its complicated hole-forming fermentation process makes it one of the most difficult cheeses to be produced.
Named from its origin, the valley of the River Emme in the Bern canton, this Swiss cheese is medium-hard, unpasteurized, traditional cheese made from cow's milk produced in France. Also known as Emmentaler in Switzerland.
How to Serve:
- as is in cold slices or chunk
- melts so well in sauces, grilled sandwiches, and fondues
- the great other half of the famous mac and cheese
- delicious with a glass of wine
- add extra flavor to warm dishes
Wine pairing: white wine or light red wines from France, dry rosé wines or fruity red wines
Cheese platter: walnuts, apples, grapes
Cheese board: Cheddar - Emmental - Gouda
This cheese in particular has abundant amounts of protein, calcium, selenium, phosphorous, and vitamin B12 while being also a good source of vitamin A. These nutrients that we need on a daily basis also promote better disposition and good mood.
Emmental produced through fermentation also provides good bacteria that is beneficial in the gut health. Findings in research has shown that it may help reduce risk of inflammation and boost the immunity.
Ingredients: Unpasteurized cow’s milk, salt, ferments
*allergen information: contains milk
Storage: Tightly wrap in aluminum foil and place in an airtight container then refrigerate.
Shelf Life: properly stored, 3-4 weeks refrigerated
Bacon & Mushroom Pizza with Emmental
1 thin pizza dough
1 box tomato sauce
240 g bacon, sliced
1/2 red bell pepper
80 g Emmental cheese, grated
Herbes de Provence
Salt and pepper
Preheat the oven to 210 ° C.
Unroll the dough on a sheet of parchment paper and pinch the edges.
Spread the tomato sauce over the dough.
Wash and cut the mushrooms into slices and arrange them over the sauce.
Wash and dice the onion and red pepper then spread over the pizza.
Top bacon slices.
Sprinkle with grated emmental cheese.
Cook in hot oven until crust is golden brown, about 25 minutes.
Serve with a green salad and enjoy!