Emmental Cheese

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Emmental Cheese

Coyau / Wikimedia Commons

Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.

What is Emmental Cheese?

Emmentaler, a hard or medium-hard cheese made from raw milk, is renowned for its distinctive large holes, known as "eyes," which develop during the maturation process. Originating from the Emmental Valley in the Bern canton of Switzerland, it is commonly referred to as "Swiss Cheese." Despite its Swiss origins, variations of Emmentaler are produced globally, often using the terms "Swiss" and "Emmentaler" interchangeably.

The production of Emmentaler involves washing the curds and applying minimal pressing, resulting in wheels that typically weigh between 150 and 240 pounds and require approximately 3,000 pounds of milk each. The size of the cheese's eyes varies based on the specific microflora involved in its production.

Historically, Emmentaler dates back to the 13th century, though it was first mentioned by name in 1542. The cheese became a sought-after export due to innovations in production that allowed for larger, more durable wheels, enhancing its suitability for long-distance trade.

Today, genuine Swiss-origin Emmentaler is protected by a PDO, ensuring it adheres to stringent regional and production standards. The cheese is celebrated for its creamy texture and complex flavors, which range from mild and nutty in younger cheeses to more intense and fruity in aged varieties. Emmentaler's versatility makes it a staple in dishes like fondues and gratins, and it pairs beautifully with fruits and wines, maintaining its place as a beloved staple in global culinary traditions.

Key Facts About Emmental Cheese

Country of Origin Switzerland
Specific Origin Emmental, Canton of Bern
Certification PDO (2004)
Milk Type cow's milk
Milk Treatment Raw
Fat Content Minimum of 45% (dry matter)
Texture Hard or medium-hard
Flavor Nutty, sweet
Colors Yellow
Forms Round loaves
Age 4 months to over 1 year