Emmental is a traditional Swiss cheese, originating from the Emme Valley, known for its large, distinctive holes ("eyes"), nutty and sweet flavor, and versatility. It is made from cow's milk and has a hard, golden rind. The holes are created by gases produced during the fermentation process, and the flavor and texture can change depending on how long it's aged.
Characteristics
Appearance: A hard, golden rind with a straw-colored, firm, and dense paste containing large, irregular holes.
Flavor and Aroma: Mild, nutty, and slightly sweet, with fruity aromas and a rich aftertaste. A more mature cheese will have a stronger, more pronounced flavor.
Texture: Smooth and dense, becoming drier and more crumbly with age.
How it's made
Emmental is a "cooked" cheese, meaning the curds are heated during production.
It is made from cow's milk and traditionally produced in large wheels, some weighing up to 130 kg.
The characteristic holes are formed by bacteria that consume lactic acid and release carbon dioxide gas during fermentation.
The cheese is aged for months, with its flavor becoming more complex as it matures.
Uses
Snacking: It can be eaten on its own, with bread, or on a cheese board.
Melting: Its excellent melting properties make it ideal for dishes like gratins, fondues, and toasties.
Baking: It can be used in baking, such as for savory tarts.
Substitutions: It is often a good substitute for other Swiss cheeses like Gruyère or Jarlsberg.
Type
Cheese
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