Quote:
Originally Posted by siduri  What exactly is "swiss cheese" anyway? There must be loads of cheeses in switzerland, so which one is the one we call "swiss cheese"? Emmenthal? Gruyere? (is that even swiss?), or what? |
Emmenthaler or the cheap one is aged only 4 monthes in traditional cellars it could come from anywhere in europe as it is not protected.
The better Emmenthaler is aged 14 monthes in Humid Caves.
Food clubs mostly handle the cheap one, it has no taste at all