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They're like Emmenthal , they're like Swiss cheese, they've got holes in.
It's essentially our version of a Swiss cheese called Emmental .
A good Parmigiano Reggiano will also crumble when you bite into it, as opposed to the soft texture of an Emmental cheese.
Spoon the mixture into the centre of each potato, then top with the pancetta or bacon and the shavings of Emmenthal cheese, broken roughly to fit the potato tops.
Four sorts of cheese are usually used: Appeuzell, Gruyere, Emmenthal and Foutina.
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