French+Emmental

=French Emmental=

French Emmental is a medium-hard cheese that has orgins in the middle ages. It was first made by the mountain people from Vosges, Franche Comte` and Savoie. The cheese is a pale ivory color and is aged for only 3 months. Cow’s milk is used in its making and the end result is a mild fruity taste. One defining characteristic of French Emmental is that it has whole the size of walnuts.

When made by the best makers, using no artificial colors or additives, the cheese has distinctive traits. One example is if the Emmental looks dry, you are not getting a quality cheese. It should have the appearance of weeping—butterfat oozes lightly from the cheese when it is exposed to room temperature air.

French Emmental has a red rind. But don’t fall for more common versions. Look for the words “Emmental Francais Grand Cru” on that red rind to know that you are buying the best. Since this cheese melts well, it is frequently used in soups and fondues. There is a great chance of tasting this savory cheese when dining out.