Emmental cheese

Country of origin Switzerland
Region, town Bern, Emmental
Source of milk Cow
Pasteurized Not traditionally
Texture Hard
Aging time 2-18 months depending on variety
Certification Some varieties
Related media on Wikimedia Commons

Emmentaler or Emmental is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savoury, but mild taste. While the denomination "Emmentaler Switzerland" is protected, "Emmentaler" alone is not; similar cheeses of other origins, especially from France and Bavaria but even Finland, are widely available sold by that name. Emmentaler dates to the time of ancient history.[1]


Three types of bacteria are used in the production of Emmentaler: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. The large holes formed within the cheese are caused by a presence of hay particles which cause gradually larger holes when the cheese is being matured. (This research has not been peer reviewed.)[2] Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them.[3] Emmentaler cheese is used in a variety of dishes, particularly in gratins, and fondue, where it is mixed with Gruyère.

Emmentaler in Switzerland in the 21st century

Eighteen-month old raw milk Emmental AOC Extra produced by Swiss affineur Rolf Beeler

Emmentaler outside Switzerland

Several varieties of Emmentaler have certification, these include:

See also


  1. Ehlers, S.; Hurt, J. (2008). The Complete Idiot's Guide to Cheeses of the World. Complete Idiot's Guide to. Alpha Books. p. 76. ISBN 978-1-59257-714-9. Retrieved May 19, 2016.
  2. "Swiss cheese hole mystery solved: It's all down to dirt - BBC News". Bbc.com. 2015-05-28. Retrieved 2016-05-14.
  3. Scientific American Cheese Story August 2010 Pg 33
  4. "AOC-Label für den Käse mit den grössen Löchern". Swiss Info. 13 September 2004. Retrieved 11 December 2009.
  5. "Archived copy". Archived from the original on December 11, 2010. Retrieved December 11, 2009.
  6. "Worlds Best Cheese" (PDF) (Press release). Von Mühlenen AG. 24 March 2006. Retrieved 2009-12-11.
  7. Nick Heyen (2008-03-12). "City Hosts Super Bowl Of Cheese Experts And Entrants From Around The World Are In Madison For The World Championship Cheese Contest, A 'Big Deal' In Cheese | News". host.madison.com. Retrieved 2016-05-14.
  8. "DOOR". Ec.europa.eu. 1997-01-24. Retrieved 2016-05-14.
  9. "DOOR". Ec.europa.eu. 1996-06-21. Retrieved 2016-05-14.
  10. "DOOR". Ec.europa.eu. Retrieved 2016-05-14.
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