Region, town Bern, Emmental Pasteurized Not traditionally Milk source Dairy cattle Region of origin Emmental Texture Hard | Source of milk Cow Certification Some varieties Country of origin Switzerland Rind Natural Aging 2-18 months | |
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Aging time 2-18 months depending on variety Similar Gruyère cheese, Camembert, Roquefort, Parmigiano‑Reggiano, Comté cheese | ||
Emmental cheese euromaxx
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 and even Finland, are widely available and sold by that name. Emmentaler dates to the time of ancient history.
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Production
Three types of bacteria are used in the production of Emmentaler: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them. 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
Emmentaler outside Switzerland
Several varieties of Emmentaler have certification, these include:
