Masseys More than just another village Shop

Emmental cheese is the original Swiss cheese, a creamy colored cow’s milk cheese with characteristic large holes. The cheese originated in the Emme Valley of Switzerland, in the region of Bern. The large holes and creamy, nutty flavor have made Emmental a perennial favorite around the world, and the cheese is well suited to a range of cooking projects.

Gruyere is in the family of Swiss cheeses, a group of semi firm pale cheeses stippled with small holes or air pockets. Gruyere also has the distinction of carrying an appellation d’origine controlee, or protected origin designation, which means that only a specific cheese can be labeled and sold as gruyere.

If you fancy making a hot, creamy, melty, cheesey fondue to dip our delicious breads into – here’s a recipe to use.

(Tip: Sliced ham, rolled up and skewered on a fondue fork, is a very tasty cheese collector to dip into a fondue).

(Another tip: If you don’t have a fondue set, or don’t want the hassle of cleaning our burnt-on cheese from the bottom of a pot – place your fondue ingredients in a glass bowl or jug and melt in the microwave. You may have to pop the bowl back into the microwave for a few seconds after about 15 minutes, but that’s a lot quicker than cleaning a fondue pot)