Emmenthaler

Production of this ancient cheese can be traced back to the 13th century. In its youth, it is semi-firm, mild, and nutty, becoming more aromatic and intense as it ages. Made with raw cow's milk, Emmenthaler is known for its characteristic cherry-sized holes that occur during the fermentation process. It is one of the world's greatest melting cheeses - use it in fondue, gratin or macaroni and cheese. Lastly, it is the required cheese for your pastrami sandwich.