Emmenthaler

Emmental, Emmentaler, Emmenthal, Emmenthaler or Emmental cheese is a. It is sometimes known as Swiss cheese in, and , although Swiss cheese does not always imply .

The cheese originally comes from the Emme valley in the. Unlike some other cheese varieties, the denomination "Emmental" was not protected ("Emmentaler Switzerland®" is, though). Hence, Emmental of other origin, especially from and, is widely available. Even is an er of Emmental cheese.

Emmental is a yellow, medium-hard cheese, with characteristic large holes. It has a piquant, but not really sharp taste. Three types of bacteria are used in the production of Emmental,  thermophilis, ', and '. In the late stage of cheese production, P. shermani consumes the excreted by the other bacteria, and releases , which slowly forms the bubbles that make holes.

It features prominently in the where it is a standard cheese for use in the preparation of es, albeit often substituted by cheaper "Swiss cheese."

In cooking, it is often put on top of s, dishes which are then put in the oven to let the cheese melt and become golden-brown and crusty. It is also used for.

External link

 * Cook's Thesaurus: Semi-Firm Cheeses