There's been a couple of comments suggesting that emmental and gruyère are easily confused. I don't find that, with one exception. With the help of my local ch

There's been a couple of comments suggesting that emmental and gruyère are easily confused. I don't find that, with one exception. With the help of my local cheese shop (mentioned upthread) I came across what they call "proper" emmental, which is a very mature emmental, a bit like a mature gouda. Only a bit rubbery. And silly expensive, but very nice.