| Lappi is so named because its recipe was developed in the Lapland region of Finland. It is made from partially skimmed cow's milk, which results in a cheese nearly identical to Emmental except that it is pasteurized, and so is slightly less flavorful. It is also similar to swiss cheese, but with smaller holes and a slightly firmer texture. Lappi is a favorite among those who prize a mild nature and sweet taste. It is a classic melting cheese and can be substituted in nearly all Fondue recipes. |
