This cheese is big. No, it’s ginormous. It’s Edelweiss Creamery’s Emmentaler, one of only two Swiss-style cheeses still made in the U.S. in the traditional massive format.
I learned a few things about Emmentaler recently from Bruce Workman, a Wisconsin Master Cheesemaker and owner of Edelweiss:
180 Stonecrest Dr
Napa, CA, 94558
(707) 265-0404
{ Janet Fletcher / Food Writer }
{ Janet Fletcher / Food Writer }