emmentaler

Emmentaler is a hard yellow cheese originating from the canton of Bern in Switzerland. It is one of the most famous Swiss cheeses, often referred to as "Swiss cheese" in North America. Its distinctive characteristic is the presence of large holes, known as "eyes," which are formed during the ripening process by the production of carbon dioxide gas.

The cheese is made from unpasteurized cow's milk and is aged for a minimum of four months, though longer aging periods can result in a sharper flavor and more pronounced aroma. The texture of Emmentaler is firm and smooth when young, becoming harder and more brittle with age. Its taste is mild and nutty, with a slightly sweet undertone, which intensifies as it matures.

Emmentaler is a versatile cheese used in a variety of culinary applications. It melts well, making it ideal for fondues, gratins, and sandwiches, particularly the classic grilled cheese. It can also be enjoyed on its own as part of a cheese board, paired with fruits, nuts, and crusty bread. The production process is closely regulated, and only cheese produced in the Emme Valley region of Switzerland can legally be called Emmentaler. Variations of this cheese are produced worldwide, but they are typically labeled as "Emmental-style" or "Swiss cheese."