Emmental is an excellent cheese. It is versatile, flavorful, and readily available. While there may be many companies and cheesemakers producing this interesting cheese, very few are able to produce this cheese with the same quality as Valmartin.
Emmental is an excellent cooking cheese. This is thanks to its melty-ness and delicious flavor. Emmental is used in fondue, casseroles, gratin, and pretty much any dish that requires a melty, stringy cheese. A good use for this cheese would be to switch out mozzarella on your pizza and replace it with emmental for a fresh, unique pizza experience.
Emmental is nutty, smooth, and buttery. It features a delicious sweetness, reminiscent of swiss cheese, but not so intense. It promotes a nice fruitiness that is offset by a slight lactic flavor. The cheese is semi-hard and is easy to slice and grate.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.