Made by: Fruitières Chabert
Milk Treatment: Raw
Coagulant: Animal Rennet
You’ll recognise this one from cheese-chomping cartoon mice but Emmental’s sweet flavours and versatility make it a staple for many cooks.
Characteristics: yellow paste covered throughout in large holes; firm texture; sweet, fruity flavour with a slight acidity.
Best with: famously used in fondue, it is also great in dauphinoise potatoes.