From Where I sit » A question for Sargento

A question for Sargento

October 25th, 2007

Is this supposed to be Swiss or Cheddar?

Or is it some sort of new mutant combination like Chiss or Sweddar?

Entry Filed under: Milwaukee

1. Fuzz Martin | October 25th, 2007 at 3:44 pm

“Chiss” just sounds BAD. HAHA!
2. Fuzz Martin | October 25th, 2007 at 3:47 pm

Oh… I found this for you… it must be this kind:

Emmental: Also known as Emmentaler and Emmenthaler, this cheese takes its name from the Emmental Valley where it originated circa 1293. It is considered Switzerland’s oldest and most prestigious cheese. This pale yellow cheese is made from part-skim, unpasteurized cow’s milk and has a mild, slightly nutty, buttery, almost fruity flavor. The holes range from small to large olive-size. USA versions use pasteurized milk or follow US law and age the unpasteurized cheese at least 60 days. It is made in giant (up to 220-pounds) wheels and can be easily identified by its hometown stamped on the rind. This firm cheese melts easily, making it good for sauces, and it goes equally well with fruits and nuts.
3. Elliot | October 25th, 2007 at 7:10 pm

That must be it, Fuzz! I’m sure Sargento sells a truckloads of Emmantal! ;)

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