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Originating in Switzerland, this cheese is made with raw (unpasteurized) cow's milk, typically as a wheel weighing over 225 pounds with a thin hard rind surrounding it. Emmental is a variety that is characterized by the large holes found throughout the cheese that grow in size as it ages. The cheese may be aged from 4 months to over a year and is considered quite young when sold at 4 to 5 months. It has a somewhat mild to strong taste (depending on the age), that is slightly nutty to fruity in flavor. It is a good melting cheese for baked dishes, fondues or hot cheese sandwiches. And, it is often used in cold sandwiches with meat, as a cheese grated over vegetables, soups and salads, or as a dessert cheese. Emmental, which may also be called Emmenthaler, is commonly referred to as "Swiss" cheese in the U.S. However, the U.S. version is typically made with pasteurized cow's milk instead of raw milk.
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Wisconsin Swiss Emmental Cheese |  | 
Emmental Cheese |
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Emmental Cheese term - Related Content |
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