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Emmental Cheese vs Wensleydale Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Wensleydale Cheese comes from United Kingdom, specifically from Yorkshire Dales. It is certified with designations including .

Milk Type and Treatment

Emmental Cheese can be made out of milk from raw cow's milk and is typically raw during processing. Similarly, Wensleydale Cheese uses milk that is cow’s milk and is typically pressed 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, Wensleydale Cheese shows that the fat content is not specified . The texture is described as firm and crumbly.

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, Wensleydale Cheese is described by a general flavor of fresh, lemony tang and notes of creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. 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, Wensleydale Cheese features a color that is creamy white, comes in various forms, and has an aging period of 1 to 4 months old.

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 Wensleydale Cheese is not provided.

Emmental Cheese Wensleydale Cheese
Country of Origin Switzerland United Kingdom
Specific Origin Emmental, Canton of Bern Yorkshire Dales
Certification PDO (2004)
Milk Type Raw Cow's Milk Cow’s milk
Milk Treatment Raw Pressed
Fat Content Minimum of 45% (dry matter)
Texture Hard or medium-hard Firm and crumbly
Flavor Nutty, sweet Fresh, lemony tang
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged Creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk
Colors Yellow Creamy white
Forms Round loaves
Age 4 months to over 1 year 1 to 4 months old