Emmentaler cheese

Emmental
Country of origin	Switzerland
Region, town	Bern, Emmental
Source of milk	Cow
Pasteurized	Not traditionally
Texture	Medium-hard
Aging time	2-18 months depending on variety
Certification	Some varieties

Emmental (Emmentaler or Emmenthal) is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savory, but mild taste. While the denomination "Emmentaler Switzerland" is protected, "Emmentaler" alone is not; similar cheeses of other origins, especially from France and Bavaria and even Finland, are widely available and sold by that name. Emmental dates to the time of ancient history.

Three types of bacteria are used in the production of Emmental: , Lactobacillus helveticus, and Propionibacterium freudenreichii. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them. Emmental cheese is used in a variety of dishes, particularly in gratins, and fondue, where it is mixed with Gruyère.

Several varieties of Emmental have certification, these include:

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