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Emmental Cheese vs Triple Crème Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). The origin of Triple Crème Cheese is not specified.

Milk Type and Treatment

Emmental Cheese can be made out of milk from raw cow's milk and is typically raw during processing. Information on the milk type and treatment for Triple Crème Cheese is not available.

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, Triple Crème Cheese shows that it has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of approximately 50-60%, contributing to its lush, creamy texture..

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.. The flavor and aroma details of Triple Crème Cheese are not available.

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. Detailed information on the appearance and aging of Triple Crème Cheese is not available.

Rind and Rennet Type

Information on the rind and rennet type of Emmental Cheese is not provided. Information on the rind and rennet type of Triple Crème Cheese is not provided.

Emmental Cheese Triple Crème Cheese
Country of Origin Switzerland
Specific Origin Emmental, Canton of Bern France is renowned for creating the style, but variations are now produced worldwide.
Certification PDO (2004) None
Milk Type Raw Cow's Milk
Milk Treatment Raw
Fat Content Minimum of 45% (dry matter) Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Approximately 50-60%, contributing to its lush, creamy texture.
Texture Hard or medium-hard
Flavor Nutty, sweet
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged
Colors Yellow
Forms Round loaves
Age 4 months to over 1 year