Emmental or Emmentaler is a cheese from Switzerland. It is sometimes known as Swiss cheese in the United States, Canada, Australia and New Zealand, although Swiss cheese does not always imply Emmentaler.
The cheese originally comes from the Emme valley in the canton of Bern. Unlike some other cheese varieties, the denomination "Emmentaler" was not protected ("Emmentaler Switzerland" is, though). Hence, Emmentaler of other origin, especially from ...
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Emmental or Emmentaler is a cheese from Switzerland. It is sometimes known as Swiss cheese in the United States, Canada, Australia and New Zealand, although Swiss cheese does not always imply Emmentaler.
The cheese originally comes from the Emme valley in the canton of Bern. Unlike some other cheese varieties, the denomination "Emmentaler" was not protected ("Emmentaler Switzerland" is, though). Hence, Emmentaler of other origin, especially from France and Bavaria, is widely available and even Finland is an exporter of Emmentaler cheese.
Emmentaler is a yellow, medium-hard cheese. It has a savoury, but not very sharp, taste. Three types of bacteria are used in the production of Emmentaler: Streptococcus thermophilus, Lactobacillus, and Propionibacterium freudenreichii. In the late stage of cheese production, P. freudenreichii consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make holes. Failure to remove CO2...
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