Emmentaler

A holed cheese from Switzerland. The Emmentaler is the cheese everyone recognizes by its large, signature holes. This authentic Swiss version is the original: firm, mild-sweet and with a gentle, nutty flavor that suits any dish. The holes form during ripening when propionic acid bacteria produce carbon dioxide, a natural process that has yielded the same trusted cheese for centuries.

The texture is firm yet elastic, ideal for slicing, grating or melting. In fondue, Emmentaler is indispensable, and it also performs beautifully on bread, in a croque monsieur, or as part of a cheese board. The mild flavor makes it a reliable crowd-pleaser that rarely disappoints.

Pairs well with: a dry white wine, Swiss beer or a glass of grape juice. Indispensable in cheese fondue, lovely on bread, in a quiche or gratinated over vegetables. On the cheese board, pair with the Comte Reserve for a French-Swiss duo, or with the Mature Gouda for an international selection.

What is emmentaler?

Emmentaler is a semi-hard to hard Swiss cow's milk cheese that takes its name from the Emmental, a valley in the canton of Bern. The characteristic round holes form during ripening from carbon dioxide produced by propionic acid bacteria. No other cheese has holes as large as a real Emmentaler.

The original Emmentaler AOP is still made in Switzerland according to the traditional recipe and carries a protected designation of origin. About a thousand liters of raw cow's milk go into each wheel, after which the wheels ripen for at least four months on spruce planks in the cellars of the affineurs.

What does emmentaler taste like?

Young Emmentaler tastes mild, creamy and lightly sweet. As the cheese ripens longer, a nutty note develops that brings to mind walnut or hazelnut. The texture is firm but elastic, and it melts evenly without becoming stringy.

• 4 to 6 months aged: soft and mild, perfect on bread or on a cheese board for those who don't enjoy stronger cheeses
• 8 to 12 months aged: more character, nutty finish, ideal for melting in warm dishes
• 12+ months (Réserve): full and intense with crystals, for lovers of pronounced flavors

Pair Emmentaler with fruit such as apple or pear, with nuts, and with a light white wine or pilsner.

Emmentaler in recipes

Emmentaler is known for its melting qualities and is traditionally used in a number of classic dishes. A few of our favorites.

• Cheese fondue: alongside Gruyère, Emmentaler forms the base of Swiss cheese fondue. In our article how to make cheese fondue you'll find the exact ratios and which cheeses melt best.
• Croque monsieur: Emmentaler melts beautifully between the bread and gives those signature strings. Combine with good cooked ham for the real deal.
• Quiche and savory tart: grate Emmentaler generously over the filling; it adds flavor without overpowering and creates a beautiful golden crust.
• Gratinated vegetables: cauliflower, endive or potato from the oven with grated Emmentaler on top makes a quick weeknight dish.

Want to try real Swiss Emmentaler? Order cheese online at Cheese In A Box, or be surprised every month with our cheese subscription, which regularly includes special mountain cheeses.