Emmenthal


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  • noun

Synonyms for Emmenthal

Swiss cheese with large holes

References in periodicals archive ?
The New York sandwich (above) with pastrami, Emmenthal cheese and guerkins and (inset) the deliciously fresh ham and brie panini
Also try gruyere and Jarlsberg or Emmenthal or Stilton.
Um no, it was Emmenthal I'm afraid, I went Swiss," he says sheepishly, as well he might.
A canopy over the orchestra was added, as hole-ridden as an Emmenthal cheese, from which parasitical men emerged to leech off the life of Anna, the heroic, generous-hearted protagonist.
It also makes cheese varieties indigenous to other countries such as Camembert, Gouda and Emmenthal, says cheese expert Susanne Hoffmann of Munich cheese ripener Tolzer Kasladen.
pounds 16,000 - Emmenthal cheese comes from which country?
Bocek likens Czech Budweiser to products identified by their geographic origins, such as French champagne and Swiss Emmenthal cheese, which already enjoy international trademark protections.
Besides him on a small table lay a volume of Homer and Gotthelf, a pastor in the Emmenthal canton who wrote novels of Swiss village life.
What to order The Classic ($7) blends aged gruyere and emmenthal cheeses on homemade brioche for an earthy, stretchy delight.
1g, Fibre 2g, Carbs 21g VEGETABLE CASSEROLE WITH BREADCRUMB TOPPING [Serves 4] INGREDIENTS 2tbsp oil 1 onion, halved and cut into wedges 1 garlic clove, peeled and finely chopped 500g potatoes, peeled and finely diced 300g carrots, peeled and finely diced salt and pepper 300g tinned chopped tomatoes 250ml vegetable stock 1 leek, halved and sliced 3tbsp chopped coriander 30g Emmenthal cheese, finely grated 30g Parmesan, finely grated 50g breadcrumbs METHOD Preheat the oven to 220C/gas mark 7 and line four ovenproof bowls.
50), veal Prince Orloff (scalloppine-style veal layered with a mushroom puree and caramelized onions, topped with a Swiss emmenthal cheese sauce and briefly baked, $25) and imported Belgian gray shrimp in a ``tomate crevettes'' dish (market price around $15).
Dr Chris Upton, of Newman College, can't decide between turkey, bacon and emmenthal on brown, and tuna, sweetcorn and mayo on rye.