Emmentaler or Emmental is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savoury, but mild taste. This cheese is used often, particularly in gratins, and fondue, where it is mixed with Gruyère.
Emmentaler Switzerland This “original Emmentaler” is produced in small rural dairies with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures and rennet); preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a round shape with a natural rind, and aged in traditional cellars for a minimum of four months. This Emmentaler has three age profiles: classic - four months, reserve - eight months, and Premier Cru - 14 months.
