Recipes with emmentaler cheese
17 recipes
Elizebeth's Cheese Biscuits
Three-cheese biscuits made with sharp cheddar, mozzarella, and Swiss Emmentaler folded into a flaky butter dough. Wheat germ and powdered milk add nutty depth. Ready in 35 minutes.
Onion Soup Provencal
Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.
Fondue No. 2
Relive your golden days with this delicious fondue made with garlic, gruyere cheese and white wine.
Noodle & Mushroom Souffle
Noodle and mushroom souffle layered with ground beef, leeks, tomatoes, and melted cheese, then set with an egg-cream custard. Hearty German-style nudelauflauf for a family dinner.
Entlebuch Woodland Slices
Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.
Dagwood Sandwiches
A triple-decker Dagwood sandwich stacked with smoked turkey, ham, Emmentaler cheese, spinach, and romaine on whole grain and sourdough bread. A deli lover's dream.
Kaessuppe
Kaessuppe is a classic German cheese soup: a buttery roux bound with beef broth, melted Emmentaler, and egg yolks, served with golden butter-fried bread croutons on top. Alpine comfort in under 30 minutes.
Baked Spinach with Cheese
Fresh spinach sauteed in butter with onion and garlic, layered with nutty Emmentaler cheese and a dusting of paprika and nutmeg, then baked until bubbly and golden. Simple, rich, and deeply savory.
Spaetzle Cheese Noodles
German-style Käsespätzle with buttery browned onions, melted Emmentaler cheese, and dry mustard, baked until hot and bubbly. Simple Alpine comfort food.
Not-At-All-Classic Onion Soup
Creamy onion soup with Emmentaler cheese, kirsch, and horseradish in a smooth roux-based broth. Not the classic browned French style. Translucent onions, white wine, and a fondue-like finish.
Basic Fondue (Fondue Neuchateloise)
Authentic Swiss fondue from Neuchatel with Emmentaler, Gruyere, dry white wine, and kirsch. Per-person measurements so you can scale to any gathering. Served with crusty bread cubes.
Uberbackener Spinat Mit Kase
German baked spinach with Emmentaler cheese, butter, garlic, paprika, and nutmeg. A bubbly, golden spinach gratin that's simple to make and rich with Alpine cheese flavor.
Asparagus - & - Emmenthaler Tart
Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.
Mac & Cheese for Grown-Ups
Mac and cheese for grown-ups with Fontina, Gruyere, Emmentaler, sherry, cream, and thyme in a chicken stock bechamel, topped with Parmesan bread crumbs and baked golden.
Uberbackener Spinat Mit Kase (Baked Spinach Wi
German baked spinach with Emmentaler cheese, sauteed in butter with onion and garlic, seasoned with nutmeg and paprika. A bubbly, cheesy vegetable gratin from the German kitchen.
Fluffy smoked haddock potato pie
Smoked haddock potato pie with a fluffy mash topping, flaked fish, and tangy fromage frais in place of butter. Grilled until the cheese turns golden and crunchy on top. A lighter take on classic fish pie.
Three-cheese biscuits made with sharp cheddar, mozzarella, and Swiss Emmentaler folded into a flaky butter dough. Wheat germ and powdered milk add nutty depth. Ready in 35 minutes.
Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.
Relive your golden days with this delicious fondue made with garlic, gruyere cheese and white wine.
Noodle and mushroom souffle layered with ground beef, leeks, tomatoes, and melted cheese, then set with an egg-cream custard. Hearty German-style nudelauflauf for a family dinner.
Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.
A triple-decker Dagwood sandwich stacked with smoked turkey, ham, Emmentaler cheese, spinach, and romaine on whole grain and sourdough bread. A deli lover's dream.
Kaessuppe is a classic German cheese soup: a buttery roux bound with beef broth, melted Emmentaler, and egg yolks, served with golden butter-fried bread croutons on top. Alpine comfort in under 30 minutes.
Fresh spinach sauteed in butter with onion and garlic, layered with nutty Emmentaler cheese and a dusting of paprika and nutmeg, then baked until bubbly and golden. Simple, rich, and deeply savory.
German-style Käsespätzle with buttery browned onions, melted Emmentaler cheese, and dry mustard, baked until hot and bubbly. Simple Alpine comfort food.
Creamy onion soup with Emmentaler cheese, kirsch, and horseradish in a smooth roux-based broth. Not the classic browned French style. Translucent onions, white wine, and a fondue-like finish.
Authentic Swiss fondue from Neuchatel with Emmentaler, Gruyere, dry white wine, and kirsch. Per-person measurements so you can scale to any gathering. Served with crusty bread cubes.
German baked spinach with Emmentaler cheese, butter, garlic, paprika, and nutmeg. A bubbly, golden spinach gratin that's simple to make and rich with Alpine cheese flavor.
Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.
Mac and cheese for grown-ups with Fontina, Gruyere, Emmentaler, sherry, cream, and thyme in a chicken stock bechamel, topped with Parmesan bread crumbs and baked golden.
German baked spinach with Emmentaler cheese, sauteed in butter with onion and garlic, seasoned with nutmeg and paprika. A bubbly, cheesy vegetable gratin from the German kitchen.
Smoked haddock potato pie with a fluffy mash topping, flaked fish, and tangy fromage frais in place of butter. Grilled until the cheese turns golden and crunchy on top. A lighter take on classic fish pie.
