Emmental

Emmental cheese originates from Switzerland and is one of the most recognizable cheeses in the world due to its characteristic holes, also called “eyes.” It is traditionally made from cow’s milk in the Emmental region of the canton of Bern. The large wheels, sometimes weighing up to 90 kilograms, mature slowly to develop a balance of nutty, buttery, and slightly sweet flavors.

Production of Emmental involves a specific bacterial culture that releases carbon dioxide during fermentation, forming the iconic holes in the paste. Depending on age, the taste can range from mild and creamy in younger wheels to stronger and more piquant in those aged for over a year. The firm yet elastic texture makes it suitable for slicing, melting, and grating.

Emmental plays a central role in Swiss cuisine, especially in cheese fondue, gratins, and sandwiches. Its international popularity has also led to adaptations and imitations in countries such as France, Germany, and the United States. However, authentic Emmental from Switzerland is protected and remains a benchmark for quality in traditional Alpine cheesemaking.

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