The original Swiss cheese, mild but layered with real character.
Raw cow's milk Swiss Emmentaler from the Emmental valley. Nutty, buttery, with the classic large 'eyes'. Melts and slices beautifully.
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Emmentaler comes from the Emmental valley in Switzerland, the original 'Swiss cheese' and the one every other holey cheese is trying to be. Made from raw cow's milk and aged on its natural rind, this is the real Alpine recipe, not the deli-counter imitation.
The paste is pale yellow, semi-hard, and dotted with those big round 'eyes' that come from propionic fermentation during aging. It cuts cleanly, with a buttery give that turns smooth on the tongue. The flavor leads with hazelnut and toasted almond, sits on a soft brown-butter sweetness, and finishes with a quiet pull of meadow grass and fresh cream. Mild, yes, but mild the way good Alpine cheese is mild, with layers underneath if you slow down for them.
This is the cheese to reach for when you want something everyone at the table will eat and the cheese person will still respect. Melts beautifully, slices clean for a sandwich, and shines on a board with a little honey and a glass of Riesling.
Semi-hard and supple, with a pale yellow paste that cuts cleanly and shows those signature large 'eyes' from propionic fermentation. Smooth on the tongue, never rubbery.
Mild and approachable, but with real character — a gentle nutty sweetness up front that builds into a soft savory pull. Just because it's mild doesn't mean it's not flavorful.
A clean, short finish that leaves a touch of brown butter and a hint of fresh hay, then steps out of the way.
A buttery, fresh-cream quality runs through the paste, soft and round rather than tangy.
Hazelnut and toasted almond carry the cheese, with that warm sweet-cream nuttiness that Alpine cow's milk does so well.
A whisper of hay and meadow grass in the background, more pastoral than barnyard.
No heat or bite, just a mellow, sweet finish.
Natural rind
Natural dry rind, firm and earthy, not typically eaten with the paste.
Emmentaler stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The nutty sweetness of Emmentaler loves a crisp white with a touch of fruit, and the paste is rich enough to stand up to a lighter red or a farmhouse ale.
Crisp fruit and a little acid from mustard or pickles cut through the buttery paste, while honey leans into the nutty sweetness.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
