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Got to say this is completely on you. Emmental isn't a pasta topping cheese. It's a sandwich cheese. It's a really mild very slightly nutty cheese. Good Emmental, a quality German ham, tomato, mustard and Mayo. Absolutely class. Somehow even better up high in the mountains!!
You wouldn't blame Brie if you decided that was the cheese to put on your pizza!
Got to say this is completely on you. Emmental isn't a pasta topping cheese. It's a sandwich cheese. It's a really mild very slightly nutty cheese. Good Emmental, a quality German ham, tomato, mustard and Mayo. Absolutely class. Somehow even better up high in the mountains!!
You wouldn't blame Brie if you decided that was the cheese to put on your pizza!
Emmental amd Gruyere are great Swiss cheeses. Buying a grated Tesco version is never going to be nice! Adding it to pasta, you might aswell use dairylea! You need to understand what cheese you're eating and what it's designed for!
Emmental amd Gruyere are great Swiss cheeses. Buying a grated Tesco version is never going to be nice! Adding it to pasta, you might aswell use dairylea! You need to understand what cheese you're eating and what it's designed for!
I'm very inexperienced in the cheese world, to be fair. I only started eating it a year ago.
Agreed. My favourite cheeses are Swiss and French hard cheeses often from more mountainous areas. Both Aldi and Lidl do a Gruyère and Comte (a French hard cheese from the Jura mountain range) both at a very reasonable price. And their similarly-priced mature Gouda (a Dutch hard cheese) is also very nice.
Hang on. You only ate cheese for the first time a year ago?
Curiouser and curiouser.
Yeah. Except for pizza. I don't actually know why.
One thing I still can't get is cheese boards. I find the stuff disgusting on its own, needs to be mixed with something a la a pizza, or just used as a topping (pasta, omlettes) in my opinion
Emmental is generally factory-produced cr@p that can be made anywhere. If you want the proper, Swiss stuff, you need to buy Emmentaler, which is ruddy lovely, far harder to find, and much more expensive.
Whichever you go for, Emmental(er) is best melted rather than toasted. So, stir it into your pasta, or grill it at a medium eat on top your pasta.
Actually I have a point to make here to all you people saying it doesn't belong on pasta. Just looked at the packaging and it has a picutre on it melted onto some pasta. So what was I supposed to think?!
Actually I have a point to make here to all you people saying it doesn't belong on pasta. Just looked at the packaging and it has a picutre on it melted onto some pasta. So what was I supposed to think?!
Yeah. Except for pizza. I don't actually know why.
One thing I still can't get is cheese boards. I find the stuff disgusting on its own, needs to be mixed with something a la a pizza, or just used as a topping (pasta, omlettes) in my opinion
On an omelette? Mate it goes in the Omelette! I mean sure you might add a quick sprinkle on top but it's inside it really!
Feel like you need to go on a course! Jealous though. You get to experience all the cheeses brand new. Exciting times
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