The cheese is a darker yellow than Emmental and has a hint of brown in the colouring. The texture is dense and compact, yet flexible. It is this density that makes it stronger and less stringy than Emmental when heated, so it is better for gratins, grilling and in soups. The natural rusty brown rind is hard, dry and pitted with tiny holes. The pate is slightly grainy, with a wonderful complexity of flavours, at first fruity, then revealing earthy, nutty characteristics that linger on the palate. Grab a bottle of aged Semillon when next in the Hunter and come and see us at the Smelly Cheese Shop!