Bern · Switzerland
Emmental.
Emmental is a gentle giant on the palate—mild and creamy with whispers of hazelnut, sweet butter, and sun-dried hay that unfold as it warms on your tongue. Its semi-firm texture yields with a delicate crumb, releasing subtle fruity notes and a barely-there acidity that keeps each bite fresh. The iconic holes are more than visual theatre; they're the fingerprint of a slow fermentation that coaxes out sweetness while preserving a clean, almost grassy minerality.
Origin
47.0°N · 7.7°E
The story
How it's made.
Why it tastes that way.
Emmental is one of Switzerland's most iconic cheeses, produced in the Emme Valley of Bern and documented since the 13th century (1293) — though not the country's oldest, as Sbrinz and Gruyère predate it. Its characteristic large holes ('eyes') result from the carbon dioxide released by Propionibacterium freudenreichii during the warm-room fermentation phase.
The generic name 'Emmental' is not fully protected internationally; the protected designation 'Emmentaler Switzerland AOC' applies only to wheels produced and aged in Switzerland for a minimum of four months. Each wheel weighs 75–120 kg — among the largest cheese formats in the world — and requires 1,200 liters of raw milk. The Codex Alimentarius standard (CODEX STAN 269-1967) governs international production.
Production · spec
- Milk
- Cow · raw
- Family
- Alpine
- Rind
- natural
- Age
- 4–18 mo
- Protected
- PDO · since 2000
- Intensity
- 2 / 5
- Texture
- hard, pressed, cooked
Tasting profile
What it tastes like.
These bars are a visual read of Emmental's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for alpine cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 45–60 min before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Cut thin wedges from the centre out, so every slice gets its share of paste and rind.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Emmental.
55 pairings across 5 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Emmental are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Emmental at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
Log it, pair it, and keep your own tasting notes — Caseo is free.
