Emmental cheese

Emmental (Emmentaler, Emmenthal, or often known as 'Swiss cheese') is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savory but mild taste. While the denomination 'Emmentaler Switzerland' is protected, 'Emmentaler' alone is not; similar cheeses of other origins, especially from France, Bavaria and Finland, are widely available and sold by that name. Emmental dates to the time of ancient history. Emmental (Emmentaler, Emmenthal, or often known as 'Swiss cheese') is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savory but mild taste. While the denomination 'Emmentaler Switzerland' is protected, 'Emmentaler' alone is not; similar cheeses of other origins, especially from France, Bavaria and Finland, are widely available and sold by that name. Emmental dates to the time of ancient history. Three types of bacteria are used in the production of Emmental: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them. Emmental cheese is used in a variety of dishes, particularly in gratins, and fondue, where it is mixed with Gruyère. Several varieties of Emmental have certification, including: Switzerland Outside Switzerland