Go Back

Emmental Cheese vs Monterey Jack Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Monterey Jack Cheese comes from United States, specifically from Monterey County, California. It does not have protected designation status.

Milk Type and Treatment

Emmental Cheese can be made out of milk from raw cow's milk and is typically raw during processing. Similarly, Monterey Jack Cheese uses milk that is pasteurized cow's milk and is typically pasteurized during processing.

Composition and Texture

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. Similarly, Monterey Jack Cheese shows that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm.

Flavor and Aroma

Emmental Cheese's flavor profile is characterized 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.. Similarly, Monterey Jack Cheese is described by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. The aroma is not specified..

Appearance and Aging

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. Similarly, Monterey Jack Cheese features a color that is cream to golden, comes in various forms, and has an aging period of six weeks to ten months.

Rind and Rennet Type

Information on the rind and rennet type of Emmental Cheese is not provided. Similarly, the rind of Monterey Jack Cheese is not specified, with rennet type animal.

Emmental Cheese Monterey Jack Cheese
Country of Origin Switzerland United States
Specific Origin Emmental, Canton of Bern Monterey County, California
Certification PDO (2004) None
Milk Type Raw Cow's Milk Pasteurized cow's milk
Milk Treatment Raw Pasteurized
Fat Content Minimum of 45% (dry matter) Not less than 50% on a dry basis
Moisture Content Not more than 44%
Texture Hard or medium-hard Mild to firm
Flavor Nutty, sweet Mild to full-flavored
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.
Colors Yellow Cream to golden
Forms Round loaves
Age 4 months to over 1 year Six weeks to ten months
Rennet Type Animal