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Cheddar Cheese vs Emmental Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. Emmental Cheese comes from Switzerland, specifically from Emmental, Canton of Bern. It is certified with designations including PDO (2004).

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Similarly, Emmental Cheese uses milk that is raw cow's milk and is typically raw during processing.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Emmental Cheese shows that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard.

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. Similarly, Emmental Cheese is described by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. The aroma is not specified..

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Similarly, Emmental Cheese features a color that is yellow, comes in round loaves, and has an aging period of 4 months to over 1 year.

Rind and Rennet Type

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic), and it uses an unspecified type rennet. Information on the rind and rennet type of Emmental Cheese is not provided.

Cheddar Cheese Emmental Cheese
Country of Origin United Kingdom Switzerland
Specific Origin Southwest (Somerset, Gloucester) Emmental, Canton of Bern
Certification None PDO (2004)
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's Raw Cow's Milk
Milk Treatment Raw, Thermized, Pasteurized Raw
Fat Content At least 50% fat in dry matter Minimum of 45% (dry matter)
Moisture Content Up to 39%
Rind Varies (natural, cloth, wax, plastic)
Texture Varies (rubbery to friable and crystalline) Hard or medium-hard
Flavor Mild to sharp, buttery to brothy and savory Nutty, sweet
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged
Aroma Varies
Colors Natural or dyed orange Yellow
Forms Tiny truckles to 650-pound blocks Round loaves
Age A few months to several years 4 months to over 1 year