Depends whose Emmenthal. The French stuff is great for cooking, for instance adding to the sauce of a spaghetti Carbonara, but it is too bland for eating.
The German stuff is better than the French, but still lacks the flavour of a genuine, well aged, Swiss Emmenthal. I had a large chunk of the Swiss stuff with my after lunch coffee and biscuits. Which areas will you be visiting next summer? Not Genoa, I hope, where the motorway bridge that collapsed, killing 39 people so far known, will take ages to rebuild!

@Petter, what came to my mind so far is spain with gaudi's barcelona & the canary islands mainly, carrapateira & lisboa in portugal (they have the best white port!), some greek island(s) & certainly germany: kin's hamburg, berlin, lubeck. italy? maybe, but rather the south, so not genoa

Ah! But you are lucky to have the whole of the North American continent to enjoy once you retire!

Loads, thanks, Raven.

Different cheeses suit different dishes, wines and culinary occasions. Therefore I have no favourite.

@Petter Oh I eat cheese with port or red wine..not so much with particular foods..unless they are the ingredients.

No matter.

@Hitchens I'm currently tuching in to an after-dinner Gorgonzola Picante.

@Petter

Ah the green crumbly veins..yummy.

Bon Appetite!

@Hitchens Merci beaucoup, monsieur.

Bloody cold water, though. It is fed by the melting snows of the surrounding mountains!