Natural form

A wedge of Emmental cut from the wheel, showing its pale yellow interior and large holes.

Shows the iconic large holes and characteristic pale yellow color that make Emmental immediately recognizable.

Dairy & Eggs

Emmental Cheese

Swiss hole-studded cheese with a mild, nutty flavor; melts smoothly into fondue and gratins.

Emmental is a firm Swiss cow's-milk cheese famous for its large holes and mild, nutty, slightly sweet flavor. It melts smoothly, making it a classic choice for fondue, gratins, and sandwiches. The characteristic holes form from gas released by bacteria during aging.

Emmental is the archetypal Swiss hole cheese, produced in the Emme Valley of the Canton of Bern with documented production dating back several centuries and now protected by PDO designation. What distinguishes true Emmental from the pale, rubbery "Swiss" slices found in many supermarkets is the controlled fermentation process using carefully selected bacterial cultures—primarily Propionic bacteria—that produce carbon dioxide during aging, creating the signature eyes (holes) that range from the size of a cherry to a tennis ball. The wheels are massive—75 to 120 kilograms—and aged a minimum of three months, with reserve grades reaching six to eight months and premium selections aging ten to fourteen months or longer.

In cooking, Emmental's moderate acidity, nutty sweetness, and excellent melt quality make it invaluable for fondue, gratins, and enriched sauces. The cheese contains approximately 45% fat in dry matter (about 28–30% in the finished cheese), which contributes to its smooth, non-grainy melting behavior when heated gently to 140–150°C. Older reserve wheels develop more crystalline textures and intensified flavors suited for the cheese board, while younger classic grades (three to four months) are preferable for applications where melt quality matters. The characteristic holes, incidentally, are a sign of proper fermentation—absent or very small holes in a supposed Emmental indicate rushed aging or improper culture control.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

Emmentaler Switzerland AOP

Traditional PDO variety; sold as classic (3–4 mo), reserve (6–8 mo), and Switzerland premium (10–14 mo)

Bayrischer Emmentaler

German counterpart; may be made from pasteurized milk; milder character

French Emmental (Emmental de Savoie)

From Alsace and Savoie; slightly more acidic and more open texture

American Swiss

Loosely inspired by Emmental; smaller, more regular holes; thin slicing cheese

Why the Holes Matter

The holes in Emmental—called eyes—are not merely decorative. They form during the later stages of aging when Propionic bacteria consume lactic acid and release carbon dioxide. The gas forms bubbles that become the characteristic cavities. The size of the holes correlates directly with aging time and fermentation intensity: longer-aged wheels produce larger eyes. This development is monitored by affineurs (cheese agers) who pierce wheels with a thin needle to listen for the sound of gas pockets. Holes that are absent, very small, or irregularly distributed indicate fermentation problems—often rushed aging or incorrect bacterial culture balance. For cooking, holes do not affect melt quality; they are primarily a visual and textural characteristic for the table.

Large holes indicate extended aging and robust fermentation
Irregular or absent holes suggest improper production methods
Hole size does not affect melting performance
True Emmental should never be completely hole-free

Buying and Selecting Emmental

The variety you select should match your intended use. For the cheese board, choose reserve-grade Emmentaler Switzerland AOP (six to eight months minimum), which has developed more complex nutty flavors and a firmer, more crystalline texture. For cooking—particularly fondue, gratins, or melted applications—opt for younger classic-grade wheels (three to four months), which have higher moisture content and melt more smoothly without becoming greasy. Avoid pre-shredded Emmental for any recipe where flavor or melt quality matters; it is typically cut with cellulose anti-caking agents and has already lost significant moisture.

Reserve grades: table service and snacking
Classic grades: cooking and melting
Reject wheels with an ammonia smell or excessive dryness
Purchase from a specialty shop where you can request a sample cut

Common uses

Classic fondue base—provides melt quality and mild sweetnessFrench onion soup gratination and other au gratin preparationsGratins and baked pasta dishes (au gratin dauphinois, macaroni and cheese)Croque-monsieur and hot cheese sandwichesCheese boards served at room temperatureRaclette-style melted applicationsEnriching soups and chowders as a thickenerBaked goods such as cheese rolls, quiches, and savory tarts

Tips & pitfalls

Bring to room temperature 30–60 minutes before serving to fully release aromatic compounds
Grate or slice just before use; pre-grated cheese loses moisture and flavor rapidly
Use a cheese plane or sharp slicer, not a serrated knife, to get clean cuts without crumbling
When melting for fondue or gratins, maintain moderate heat around 140–150°C to prevent fat separation
Common mistake: using cold cheese straight from the refrigerator for fondue causes clumping and uneven melting—always temper first
Common mistake: assuming all "Swiss cheese" is Emmental—North American products labeled Swiss are often unrelated
Avoid high-moisture fresh cheese substitutes in recipes calling for Emmental; the ratio and melt behavior differ substantially
Younger wheels (3–4 months) melt more smoothly than older reserves; use younger cheese for fondue, reserve aged for snacking

Nutrition

393kcal

Energy

1644 kJ · per 100 g

Where the calories come from

Protein 27%Carbs 1%Fat 71%

Protein

27g

54% DV

Carbs

1.4g

1% DV

Fat

31g

40% DV

Fiber

0% DV

Sugars

of which

Sodium

187mg

8% DV

Notable micronutrients

Vitamin B12128% DV

Calcium68% DV

Selenium55% DV

Phosphorus46% DV

Zinc40% DV

Vitamin A32% DV

Source · USDA FoodData Central · Cheese, swiss

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In the shops

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Good to know

Origin: Emme Valley, Canton of Bern, Switzerland (PDO protected since 2000)
Milk: Cow's milk; approximately 10 liters yield 1 kg of cheese
Fat content: 45% fat in dry matter; ~28–30% in finished cheese
Aging: Minimum 3 months; 6–8 months for reserve grades; 10–14 months for premium
Holes: Formed by Propionic bacteria producing CO₂ during fermentation; size ranges from cherry to tennis ball
Storage: 4–7°C (39–45°F); wrap in cheese paper or parchment
Shelf life: 4–6 weeks once cut; vacuum-sealed portions last longer
Color: Pale ivory to light gold; darker gold indicates longer aging

Substitutes

Gruyère — Closest in flavor and melt quality; slightly nuttier and saltier; preferred 1:1 substitute in fondues and gratins
Comté — Similar Alpine style; slightly sweeter; excellent melt; good 1:1 substitute
Jarlsberg — Mild, nutty, good melting; widely available; use 1:1
Young Gouda (12–18 months) — Mild and melty; lacks the characteristic holes but works in fondues and baked dishes
Low-moisture mozzarella — Only for baked applications; melts smoothly but contributes different, blander flavor
Vacherin Mont d'Or — In fondue; richer, more buttery; softer texture; reduce quantity to balance intensity