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The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
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The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
The cheese is named after the Emmental valley of the Emme River in the Canton of Bern. Emmentaler acquired the name of protected origin.
The Emmentaler is a hard-paste cheese, whose main feature is the big eyes.
These holes are due to carbon dioxide bags that naturally form during the ripening phases of the cheese due to a propionic fermentation.
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