Frederic Melton
Emmental is a semi-hard Swiss cheese made from raw cow's milk. It is produced in various regions in Switzerland, including Aargau, Bern, Glarus, Lucerne, Schwyz, Solothurn, St. Gallen, Thurgau, Zug, and Zurich. The cheese-making process involves using raw milk, cultures, rennet, and a specific strain of bacteria. Emmentaler is best known for its somewhat iconic appearance, characterised by its signature holes or eyes.
| Characteristics | Values |
|---|---|
| Country | Switzerland |
| Regions | Aargau, Bern, Glarus, Lucerne, Schwyz, Solothurn, St. Gallen, Thurgau, Zug, and Zurich |
| Canton | Bern (except Amtsbezirk Moutier), Glarus, Luzern, Schwyz, Solothurn, St. Gallen, Thurgau, Zug or Zurich, or in the See- and Sensebezirk of canton of Freiburg |
| Town | Kiesen, near Thun |
| Production | 17,700 tons per year |
| Producers | 150 family dairies |
| Distributors | 16 |
| Milk source | Dairy farms no fewer than 20km away |
| Ageing | Minimum of four months |
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What You'll Learn
- Emmentaler is made in various regions in Switzerland, including Aargau, Bern, Glarus, Lucerne, Schwyz, Solothurn, St. Gallen, Thurgau, Zug, and Zurich
- The cheese is produced in a round shape with a natural rind and is aged in traditional cellars for a minimum of four months
- Emmentaler is made from raw cow's milk, cultures, rennet, and a specific strain of bacteria
- The town of Kiesen, near Thun in the canton of Bern, became home to the first large-scale Emmentaler cheese dairy in 1815
- Emmentaler is the world's largest and most copied cheese
Emmentaler is made in various regions in Switzerland, including Aargau, Bern, Glarus, Lucerne, Schwyz, Solothurn, St. Gallen, Thurgau, Zug, and Zurich
Emmentaler is a semi-hard Swiss cheese made from raw cow's milk. It is best known for its distinctive holes or "eyes", which are formed during the fermentation process when carbon dioxide is released by the bacteria culture added to the milk. The size of the holes varies depending on the specific production methods used by different cheesemakers. Emmentaler is made in various regions in Switzerland, including Aargau, Bern, Glarus, Lucerne, Schwyz, Solothurn, St. Gallen, Thurgau, Zug, and Zurich. It was granted AOP protection from the EU in 2002, meaning that these areas are the "protected designation of origin". However, there are a few qualifications for this. The milk has to be from dairy farms no fewer than 20 kilometres away.
Cheese production started in the area east of Bern over 200 years ago. It's a hilly region, so it's good for cattle grazing. 17,700 tons of Emmentaler are produced each year in this region by 150 family dairies, with 16 distributors. The town of Kiesen, near Thun in the canton of Bern, became home to the first large-scale Emmentaler cheese dairy in 1815. As a result, the production of this cheese was no longer limited to the summer months – it could be made throughout the year, a practice that continues today.
Emmentaler must be produced in the cantons of Aargau, Bern (except Amtsbezirk Moutier), Glarus, Luzern, Schwyz, Solothurn, St. Gallen, Thurgau, Zug or Zurich, or in the See- and Sensebezirk of the canton of Freiburg. Emmentaler is also recognised as a geographical indication in the Czech Republic, France, Georgia, Germany, Hungary, Jamaica, Portugal, Russia, Slovakia and Spain.
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The cheese is produced in a round shape with a natural rind and is aged in traditional cellars for a minimum of four months
Emmentaler cheese is made in various regions of Switzerland, including Aargau, Bern, Glarus, Lucerne, Schwyz, Solothurn, St. Gallen, Thurgau, Zug, and Zurich. The cheese is produced in a round shape with a natural rind and is aged in traditional cellars for a minimum of four months. The ageing process allows the cheese to develop its unique flavour and texture. Emmentaler is best known for its distinctive holes or "eyes", which are formed during the fermentation process when carbon dioxide is released by the bacteria culture added to the milk. The size of the holes varies depending on the specific production methods used by different cheesemakers.
The production of Emmentaler started in the alpine pastures over 200 years ago but moved down into the valley during the 19th century. The town of Kiesen, near Thun in the canton of Bern, became home to the first large-scale Emmentaler cheese dairy in 1815. This allowed the cheese to be produced year-round, a practice that continues today.
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Emmentaler is made from raw cow's milk, cultures, rennet, and a specific strain of bacteria
Cheese production started in the area east of Bern over 200 years ago. It's a hilly region, so good for cattle grazing. 17,700 tons of Emmentaler are produced each year in this region by 150 family dairies, with 16 distributors. The town of Kiesen, near Thun in the canton of Bern, became home to the first large-scale Emmentaler cheese dairy in 1815. As a result, the production of this cheese was no longer limited to the summer months – it could be made throughout the year, a practice that continues today.
Emmentaler must be produced in the cantons of Aargau, Bern (except Amtsbezirk Moutier), Glarus, Luzern, Schwyz, Solothurn, St. Gallen, Thurgau, Zug or Zurich, or in the See- and Sensebezirk of the canton of Freiburg. Emmentaler is also recognised as a geographical indication in the Czech Republic, France, Georgia, Germany, Hungary, Jamaica, Portugal, Russia, Slovakia and Spain. Three cheeses containing the word Emmental are protected under EU law: Allgäuer Emmentaler, from Bavaria, Germany, has PDO status; Emmental de Savoie, from Savoie, France, has PGI status; and Emmental français est-central from Franche-Comté, France, also has PGI status. In many parts of the English-speaking world, the terms "Emmentaler" and "Swiss cheese" are both used to refer to any cheese of the Emmental type, whether produced in Switzerland or elsewhere.
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The town of Kiesen, near Thun in the canton of Bern, became home to the first large-scale Emmentaler cheese dairy in 1815
Emmentaler cheese is a semi-hard Swiss cheese made from raw cow's milk. The cheese-making process involves using raw milk, cultures, rennet, and a specific strain of bacteria. The cheese is then aged, allowing it to develop its unique flavour and texture. Emmentaler is best known for its somewhat iconic appearance, characterised by its signature holes or "eyes". These holes are formed during the fermentation process when carbon dioxide is released by the bacteria culture added to the milk. The size of the holes varies depending on the specific production methods used by different cheese makers.
Emmentaler is made in various regions in Switzerland: Aargau, Bern, Glarus, Lucerne, Schwyz, Solothurn, St. Gallen, Thurgau, Zug, and Zurich. It was granted AOP protection from the EU in 2002, meaning that these areas are the "protected designation of origin". The town of Kiesen, near Thun in the canton of Bern, became home to the first large-scale Emmentaler cheese dairy in 1815. As a result, the production of this cheese was no longer limited to the summer months – it could be made throughout the year, a practice that continues today.
Cheese production started in the area east of Bern over 200 years ago. It's a hilly region, so good for cattle grazing. 17,700 tons of Emmentaler are produced each year in this region by 150 family dairies, with 16 distributors. Emmentaler is also recognised as a geographical indication in the Czech Republic, France, Georgia, Germany, Hungary, Jamaica, Portugal, Russia, Slovakia and Spain.
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Emmentaler is the world's largest and most copied cheese
Emmentaler is made in various regions in Switzerland: Aargau, Bern, Glarus, Lucerne, Schwyz, Solothurn, St. Gallen, Thurgau, Zug, and Zurich. It was granted AOP protection from the EU in 2002, meaning that these areas are the "protected designation of origin". The milk has to be from dairy farms no fewer than 20 kilometres away.
Cheese production started in the area east of Bern over 200 years ago. It's a hilly region, so good for cattle grazing. 17,700 tons of Emmentaler are produced each year in this region by 150 family dairies, with 16 distributors. The town of Kiesen, near Thun in the canton of Bern, became home to the first large-scale Emmentaler cheese dairy in 1815. As a result, the production of this cheese was no longer limited to the summer months – it could be made throughout the year, a practice that continues today.
Emmentaler must be produced in the cantons of Aargau, Bern (except Amtsbezirk Moutier), Glarus, Luzern, Schwyz, Solothurn, St. Gallen, Thurgau, Zug or Zurich, or in the See- and Sensebezirk of canton of Freiburg. Emmentaler is also recognised as a geographical indication in the Czech Republic, France, Georgia, Germany, Hungary, Jamaica, Portugal, Russia, Slovakia and Spain.
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Frequently asked questions
Emmental cheese is made in Switzerland, specifically in the cantons of Aargau, Bern, Glarus, Luzern, Schwyz, Solothurn, St. Gallen, Thurgau, Zug or Zurich, or in the See- and Sensebezirk of canton of Freiburg.
Emmental cheese is made from raw cow's milk, as well as cultures, rennet, and a specific strain of bacteria.
Emmental cheese is aged for a minimum of four months.
Emmental cheese has a nutty and slightly sweet flavour profile.
