Emmental is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese.
Emmental was first mentioned in written records in 1293, but first called by its present name in 1542. It has a savorybut mild taste. "Emmentaler" is registered as a geographical indication in Switzerland. In some parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese.
Historically, the holes in the cheese were a sign of imperfection, and until modern times, cheese makers would try to avoid them. Nowadays, however, eye formation is valued as a sign of maturation and quality and acoustic analysis has been developed for this purpose. Emmental cheese is usually consumed cold, as chunks or slices, and is also used in a variety of dishes, particularly in gratins, and fondue, in which it is mixed with Gruyère.
Ingredients: Raw cow milk, salt, rennet, starter culture