Emmentaler owes its name to the Valley of Emmental, in the canton of Berna, where it has been produced since the XIII century.
Peck suggests this cheese, produced with optimal fresh and non - pasteurised milk, with no additives.
It has a very smooth structure, nearly elastic, with some holes inside.
It has a significant consistency, its colour varies from ivory to pale yellow and it has a delicate walnut taste.
It can be tasted sliced or melted in the so called ""fonduta svizzera"".
It suits red meats, vegetables (cucumbers) and fruit (pears).
Suggested wines: young red with a mild scent, slightly alcoholic or a fruity wine. |
