cheese, emmental

Emmental's holes are formed during a warm-room aging phase where Propionibacterium bacteria produce carbon dioxide gas that accumulates in pockets — the size and distribution of holes is a quality indicator. The flavor is notably mild for an aged cheese: sweet, slightly nutty, with a clean dairy finish and moderate complexity. Authentic Swiss Emmental (AOP) is made from raw milk in 80-kilogram wheels; the enormous size creates its own microenvironment during aging. The commercial processed "Swiss cheese" on deli meats is a pale imitation — milder, blander, and made from pasteurized milk with a shorter aging time. In cooking, Emmental's excellent melting properties make it a standard fondue component (blended with Gruyère in the classic Fondue Fribourgeoise). Its mild flavor makes it complementary to ham, corned beef, and mustard in sandwiches without competing with the other fillings.