Type what you have

Ingredients

• ✓ emmentaler cheese
• egg
• milk
• salt
• white pepper
• butter

Instructions

1. 1 Whisk eggs in a bowl; add milk and season with salt and white pepper. Whisk until egg mixture is foamy, 2 to 3 minutes.
2. 2 Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and swirl the skillet, so the bottom is evenly covered with egg. Cook until egg starts to set, about 1 minute. Lift edges with a spatula and tilt the skillet so uncooked egg can flow towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
3. 3 Carefully flip omelette; cook until warmed through, 30 seconds to 1 minute. Sprinkle Emmentaler cheese down the middle of omelette; fold in half. Cook until cheese is melted, about 20 seconds. Slide omelette onto a plate.

By topfgucker

Ingredients

• ✓ emmentaler cheese
• white wine
• butter
• flour
• gruyere cheese
• cheddar cheese

Instructions

1. 1 Heat wine in a small saucepan over low heat until simmering.
2. 2 Meanwhile, melt butter in a medium saucepan over medium-low heat. Whisk in flour until a thick paste forms.
3. 3 Whisk in wine until mixture is smooth. Gradually stir in Gruyère, Cheddar, and Emmentaler cheese until melted, about 5 minutes.
4. 4 Transfer cheese mixture into fondue pot. Keep warm over a low flame.

By MariaPeet

Ingredients

• ✓ emmentaler cheese
• white wine
• cherry brandy
• garlic
• cayenne pepper
• nutmeg
• cornstarch
• gruyere cheese

Instructions

1. 1 Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
2. 2 Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
3. 3 Keep sauce warm while serving so it doesn't solidify.

By John Mitzewich

Ingredients

• ✓ emmentaler cheese
• penne pasta
• leek
• heavy cream
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Grease a baking dish.
2. 2 Bring two pots of lightly salted water to a boil. Add penne to one pot and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Add leeks to the second pot and cook for 2 minutes. Drain leeks well.
3. 3 Meanwhile, heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper.
4. 4 Drain penne. Place penne and leeks into the prepared baking dish. Pour cheese sauce over top.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.

By Radegund

Ingredients

• ✓ emmentaler cheese
• all-purpose flour
• nutmeg
• salt
• pepper
• egg
• milk
• butter
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Sift together flour, nutmeg, salt, and pepper. Beat eggs in a medium bowl. Alternately mix in milk and flour mixture until smooth. Let stand for 30 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water.
4. 4 When spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon.
5. 5 Mix in 1 cup of the cheese.
6. 6 Melt butter in a large skillet over medium-high heat. Add onion and cook until golden. Stir in spaetzle and remaining 1/2 cup cheese until well blended. Remove from heat, and serve immediately.

By NDBR

Ingredients

• ✓ emmentaler cheese
• potato
• ground beef
• taco seasoning mix
• vegetable oil
• onion
• red bell pepper
• corn
• water
• tomato paste
• taco sauce
• butter
• milk
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes.
2. 2 While potatoes are cooking, cook ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and stir until meat is coated; set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until slightly browned, about 5 minutes. Stir in frozen corn, water, and tomato paste. Bring to a simmer and cook for 3 minutes. Transfer corn mixture to a shallow baking dish and spread to cover the bottom. Top with seasoned meat.
5. 5 Drain potatoes. Add Emmentaler cheese, taco sauce, and butter and mash with potatoes. Add milk, salt, and pepper, mash until smooth, and spread on top of seasoned meat.
6. 6 Bake in the preheated oven until potatoes begin to brown, about 30 minutes.

By LISAMICH