Hundreds of varieties of this traditional dish are widely known; the recipes for some go back almost a thousand years. Emmental is produced from high-quality unpasteurized milk, a “classic of the genre”, with a nutty flavor and a hint of bitter herbs. The next most popular hard rennet cheese is the salty, ivory-colored Gruyère, followed by Appenzeller, infused with wine and cider, and then the super-hard Sbrinz.