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| − | {{cheese}} | + | {{wikipedia::Emmental Cheese|Emmental Cheese}} |
| − | [[Image:Emmentaler.jpg|right|thumb|Emmental]]
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| − | '''Emmental''', or ''Emmentaler'', is the cheese widely known as ''Swiss cheese'' in [[Cookbook:North American cuisines|North America]], [[Cookbook:Cuisine of Australia|Australia]], and [[Cookbook:Cuisine of New Zealand|New Zealand]]. It is a yellow, medium-hard cheese with a mildly tangy flavour from lactic acid fermentation. It is characterised by large holes left by gas bubbles produced during fermentation of the cheese.
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| − | Much of the "Swiss cheese" produced under that name, and not designated Emmentaler, is in fact a processed cheese that is not made to the traditional Emmentaler process.
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