Emmental

Emmental is a traditional Swiss cheese named after the Emme valley in the canton of Bern. It is best known for its large holes, or eyes, and a pale yellow interior. The holes form during ripening when carbon dioxide released by the bacterium Propionibacterium freudenreichii accumulates in the cheese curd. The flavor is typically mild to nutty and slightly sweet, with a fruity aroma that grows stronger with age.

Production starts with cow's milk, commonly pasteurized, which is coagulated with rennet. The resulting curd is pressed into large wheels, brined, and aged for several months, usually four to twelve months. During maturation the texture becomes firm yet pliable, and the characteristic holes develop. Longer aging yields a stronger, more pronounced taste.

Emmental is produced primarily in Switzerland, especially in the Bernese region around Emmental, but variants are manufactured in other countries as well. It is widely used for melting and cooking, and is a common ingredient in fondue, as well as being sliced for sandwiches or grated over dishes.

Nutritionally, Emmental is relatively high in fat and protein and provides calcium and other minerals. The cheese has several regional forms with minor differences in texture, hole size, and aging.