They’re crunchy, meltable, and oh-so pair-able. We’re talking about Gruyere, Appenzeller, Comte, and Emmenthaler, to name a few. Mountain cheeses come up pretty often in our cheesemonger posts, probably because they’re some of the most delicious.
But we’ve never flushed out what exactly they are, or why they’re called mountain cheeses in the first place. If you’re interested in cheese, it’s an important style to know about.