Emmental Cheese

Also known as Swiss cheese, this cheese takes its name from Emmental valley, where it originated in 1923. It is considered Switzerland's oldest and most prestigious cheese. And we know its Jerry Mouse's favorite cheese. How many times has he ducked in and hidden in one of its numerous holes when Tom chases him...



This cheese melts easily and is great for sauces or just to be had with some fruits and wine. Chop some dried apricots, fresh or dries figs, fresh berries and serve with small slices of the cheese.

Simply grate over mini pizzas and grill till the cheese melts.

Melt emmental, gruyere, parmesan in white wine with garlic for delicious cheese fondue. Serve with pieces of bread and fruits. And appetizer's done.


I added emmental and parmesan along with a little garlic, pepper, salt and butter to hot mashed potatoes. The heat of the recently boiled potatoes melted the cheese. It was delicious.

Another divine recipe goes as follows:
Toast 2 slices of bread. Apply some mustard sauce on one slice.
Lay slices of good bacon on one slice. Vegetarians may use thinly sliced button mushrooms (don't add mustard for veggie version)
Grate emmental cheese on top.
Place the 2nd slice over the cheese.
Drizzle Be`chamel sauce on top.

To make be`chamel sauce melt 2 tbsp butter in a pan. Add 2 tbsp flour and whisk for 2 min. Take off heat. Heat 1 cup of milk along with a bay leaf, 3-4 cloves, half an onion, pinch of nutmeg, pepper and salt.
Remove onion, cloves and bayleaf and add the milk mixture to the flour-butter mixture. Whisk and heat till sauce thickens. Add emmental cheese and mix.

Pour over the sandwich and bake for 5 mins. Heavenly.

Penne in Gorgonzola and Mushroom Sauce

Hi, I have been away for more than 2 months! Well, I have a good excuse...but that news can wait. For now, lets get cookin.

I have been afraid of trying out recipes that involve any cheese other than the 'regular' ones. 'Exotic' has been limited to mascarpone and ricotta to make cheesecakes. But recently I had a chance to sample a divine salad with blue cheese dressing at a restaurant called 'Ambrosia'. A new light dawned and enlightenment occurred that I do like 'stinky' cheeses. if it is used right, of course.

Gorgonzola is similar to Blue Cheese and imparts a delicious creamy flavour. Try it in this simple recipe and it won't go wrong.

You will need enough pasta for two. Use pasta of your choice. I prefer penne for heavy sauces such as this.
1/2 cup mushrooms
salt and pepper
Parmesan cheese 1/2 cup grated
Gorgonzola, 1/2 cup crumbled
3/4 cup Cream
1/3 cup milk
2 tb sp butter

Pinch of nutmeg
2-3 cloves of garlic

Heat butter and add crushed garlic. Cook for just a minute. Add sliced mushrooms. Cook till mushrooms are done about 6 minutes. Add cream salt, pepper, milk and gorgonzola. Cook while stirring occasionally. Add half the parmesan. Grate a pinch of nutmeg in the sauce.
In the meanwhile, boil 1 litre of water. Add salt and 1 tb sp of olive oil or vegetable oil. When the water the boiling, add pasta. Follow directions on the packet for cooking time. I used Delmonte Gourmet Penne Rigate and it was done in 10 minutes.
Strain out the pasta from water and gently mix it with the sauce. Serve with more parmesan grated on top.

Storing Gorgonzola:
I have half the gorgonzola left and have just dicovered a beautiful shrimp recipe with gorgonzola. Hope to try it this weekend.
BTW ideally you should use up gorgonzola within 2 weeks of opening the packet. If you need to store it longer, wrap it tightly in plastic wrap and then aluminium foil. Don't freeze it. It will last 2 months. Freezing will change its soft, crumbly texture but it does still taste good and last uptill 6 months...If you see black moulds on the cheese throw it away.