Emmental

Similar topics in Freebase

• 

  Vacherin

  Vacherin is a cow's-milk (French vache, "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist. One is a soft, rich, seasonal cheese contained in a grayish-yellow blanched rind and called Vacherin Mont d'Or. Made from cow's-milk in Switzerland or France, usually in villages of the...
• 

  Tilsit cheese

  Tilsit cheese or Tilsiter cheese is a light yellow semi-hard cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit on the Neman River in East...
• 

  Raclette

  Raclette (pronounced /rəˈklɛt/) is both a type of cheese and, informally, a dish featuring this cheese. Traditional Raclette is a semi-firm, salted cheese made from cow's milk. However, varieties exist made with white wine, pepper, herbs, or smoked. The cheese originated in the Swiss canton of...
• 

  Sbrinz

  Sbrinz is a very hard cheese produced in central Switzerland. It is often used instead of Parmesan cheese in Swiss cuisine. The cheese is produced in only 42 dairies in central Switzerland. Only local cow's milk is used when producing this cheese. It is kept in the region until ready for...
• 

  Swiss cheese

  Swiss cheese is the generic name in Australia, New Zealand, Canada, United States and Serbia, for several related varieties of cheese, all of which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as ...
• 

  Schabziger

  Schabziger is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of the skimmed cow milk and a special kind of herb, blue melilot (Trigonella caerulea), also called blue fenugreek. The milk and melilot sap are heated to 90°F or 32°C then an acid ...
• 

  Tête de Moine

  Tête de Moine is a Swiss cheese. Its name, which means "Monk's Head", is derived from its invention and initially production by the monks of the abbey of Bellelay, located in the community of Saicourt, district of Moutier, in the mountaineous zone of the Bernese Jura, the French-speaking area of...
• 

  Comté

  Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually. Its name is French for 'county', and is named after the...
• 

  Gruyère

  Gruyère (French pronunciation: [ɡʁy.jɛʁ], English: /ɡruːˈjɛər/ or /ɡrɨˈjɛər/) is a hard yellow cheese made from cow's milk, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d...
• 

  Appenzeller

  Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind....