The number and size of the eyes varies, but it is believed that the smaller the eyes and the more they are of the correct shape, the better the cheese. The size of the eyes also directly affects the flavor of the cheese: the larger they are, the stronger the smell of cheese. Many people know the saying: when Emmental cries, the cheesemaker laughs. Emmental’s “tears” are salty droplets of liquid that accumulate in his eyes as they mature. They are formed after the second stage of ripening, after moving from a warm chamber to a cold one, and speak of the highest quality of cheese.
Emmental cheese has a fruity-nutty sweet taste characteristic of hard-boiled cheese. Emmental is the main ingredient of such a beautiful and delicious dish as Swiss fondue (traditional recipe: 2/3 Emmental, 1/3 Gruyere). It melts perfectly and is suitable for both sandwiches and a gourmet cheese plate.