A firm, tangy cheese.
- Try radicchio and Roquefort, or watercress and Gruyère.
- Crispy, buttery cornflakes top a baking dish of subtly oniony mac and cheese made with Gruyère, Gouda, white cheddar and béchamel - a gourmet-sounding mix that turns out creamy and surprisingly modest.
- Unlike Gruyère, Emmental has a dry rind free from micro-organisms.
Named after Gruyère, a district in Switzerland, where it was first made.
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