| 释义 |
Emmental, Emmenthal|ˈɛməntɑːl|
Also Emmentaler, -thaler |-tɑːlə(r)|.
[G. Emmentaler (formerly, -thaler), f. Emmental, region in Switzerland.]
In full Emmental (etc.) cheese. A Swiss cheese containing numerous holes.
1902Encycl. Brit. XXVII. 355/2 Of the varieties of cheese made in Switzerland, the best known is the Emmenthaler. 1950J. G. Davis Dict. Dairying 119 Emmenthal cheese, the classical Swiss hard-pressed cheese. 1953Sci. News XXIX. 60 Cheese was made in prehistoric times, and the craft has developed great heights of skill in the creation of such cheeses as English Stilton, Swiss Emmentaler and French Roquefort. 1955Times 10 May 12/4 Switzerland still offers the world its Emmenthal—commonly called Gruyere. 1958Catal. County Stores, Taunton June 8 Cheese..Emmental (Gruyère)—8/-. 1959Times 5 Oct. (Switzerland Suppl.) p. ix/2 Gruyère or Emmentaler cheese. |