A yellow, medium-hard cheese that originated in the area around Emmental, in Switzerland with the classic large eye structure we associate with "Swiss Cheese." In cooking, it is often put on top of gratins, or dishes which are put in the oven to let the cheese melt and become golden-brown and crusty. It is also used for fondue, in which case it is mixed with Gruyere cheese.
This is a placeholder block. Replace with real content.
This is a placeholder block. Replace with real content.
This is a placeholder block. Replace with real content.