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.
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The story
How it's made.
Why it tastes that way.
Emmental is one of Switzerland's oldest cheeses, produced in the Emme Valley of Bern since the 13th century. 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
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Emmental's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Emmental.
42 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Emmental are being verified. Check back soon.
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