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Originally Posted by Brianna
Perth--I just recently tried Emmentaler Swiss that I found was so-so...am I missing something with Emmentaler? Is there a particular variety you like?
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Not really. I will say that most times the emmentaler goes into a fondue. When heated, I like to mix a couple cheeses, and so fondue usually means emmentaler with gouda or something similar. And Warch's comment about parmegiano is dead on; I didn't think about it much at the time of my first post, but any cheese with the right wine is amazing. I like serving cheeses with drinks (which may or may not be wine, beer or mead is always a great option) from the same region, because despite all logic, they always go wonderfully together.