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A kind of hard Swiss cheese with many holes in it, similar to Gruyère.
- ‘Unlike Gruyère, Emmental has a dry rind free from micro-organisms.’
- ‘It's essentially our version of a Swiss cheese called Emmental.’
- ‘Four sorts of cheese are usually used: Appeuzell, Gruyere, Emmenthal and Foutina.’
- ‘Spoon the mixture into the centre of each potato, then top with the pancetta or bacon and the shavings of Emmenthal cheese, broken roughly to fit the potato tops.’
- ‘They're like Emmenthal, they're like Swiss cheese, they've got holes in.’
- ‘A good Parmigiano Reggiano will also crumble when you bite into it, as opposed to the soft texture of an Emmental cheese.’
From German Emmentaler, from Emmental, the name of a valley in Switzerland where the cheese was originally made.
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