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A post about Emmenthal

rascal

rascal

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I searched and found this, but couldn't quote it so I copied. It was by Rocklobster: [Mod.Edit: see here for original post]

This particular recipe uses Swiss or ementhal, which is the same thing, really..makes for a nice combination..you can go without the mustard cream sauce but I thought I'd go all out..GF had some heavy cream in the fridge for some whipped dessert she is making this weekend
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I didn't know we got it here, but daughter made platters the other day, guess what, she supplied ementhal, I love it, close to masdaam.

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Russ
 
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Emmental (Emmenthal) is very good as a melting cheese. Its similar to Gruyere. I'm not sure that Masdaam is a good melting cheese though....?
 
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