Emmental
Flavour Profile
Mild, sweet, and slightly nutty, with a smooth, supple texture and the famous large holes.
Less punchy than Gruyère, more buttery and easy-going. Aged Emmental develops more depth but never gets aggressive.
Health Benefits
Good source of calcium and protein, with naturally low sodium compared to most cheeses.
Aged Emmental is very low in lactose. The bacteria responsible for the holes also produce propionic acid, which has its own mild benefits.
Buying Tips
Genuine Swiss Emmentaler AOP is the original. French Emmental and other versions are also legitimate but taste different.
Look for big, shiny, evenly spaced holes (called "eyes"). A slightly elastic texture is ideal.
Storage
Wrap in parchment then loosely in foil. Keep in the fridge.
A cut piece keeps for weeks. The texture suffers if it gets too cold, so don't push it to the back of the fridge.
Cooking Uses
Classic in fondue (usually blended with Gruyère), in baked pasta, on top of croque monsieur, or just sliced for sandwiches.
Melts well and stretches nicely without going stringy.
Forkin Food Theory
Those famous holes are made by bacteria. Specifically, Propionibacterium freudenreichii, which is added during cheesemaking.
As the cheese ages in warm cellars, the bacteria eat lactic acid and produce carbon dioxide. The gas can't escape the firm cheese, so it forms bubbles — the eyes.
The size of the holes depends on temperature, age, and how much gas is produced. Big holes equal long, warm ageing.
Wild & Wonderful
Modern Swiss Emmental has smaller holes than it used to. Hay particles in the milk used to be the seed points for hole formation, but cleaner modern dairying means fewer particles and fewer holes.
In 2015, Swiss researchers actually solved the mystery of why holes were shrinking. They started adding tiny amounts of hay dust back in to keep the holes traditional.
Food science protecting tradition. Our grans would approve.