Good cheese is hard to like, and even here we are judgmental. People who buy the cheap Emmentaler from the supermarket vs the more fancy one from the cheese shop. Most American 'swiss cheese is garbage' sorry. Then the 'Mild' here isn't that good.

I would watcher most American literally have never in their live ever seen how 'rezent' Emmentaler is supposed to look. Honestly its hard to get even in Switzerland.

A proper 'rezent' Emmentaler literally has a thick salt crust inside of the holes.

This is typical even in Switzerland, and I wager its better then most 'Swiss' you get in the US:

https://www.migros.ch/en/product/210119408500

But if you want the elite stuff, it looks like this:

https://emmentaler-schaukaeserei.ch/en/shop/produkte/Emmenta...

But to get that, you are going to have to store it a long time, and that reflects in the price. The stuff sold in the US is usually stored much shorter.

▲ robocat 3 days ago | parent [-]

> literally has a thick salt crust inside of the holes.

It is hard to take you seriously when you spread misinformation.

  The Calcium lactate crystals are technically a salt, but not what we would commonly refer to as salt (sodium chloride).

Yes, your language might transliterate to salt or salt crystals in English but it is misleading to call them salt in English.

To me this is very obvious when you eat the crystals (they don't taste salty, and they have only a very soft crunch).

	▲	panick21 3 days ago \| parent [-]
		Sorry that I called something that is called salt salt. I guess I shouldn't have said 'literally'. And that doesn't really change any argument I made in my post.