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Emmenthal Cheese is the famous Swiss cheese with the big holes in it.

Partly-skimmed unpasteurized cow's milk is heated to 89 F (31 C.) Rennet and starter bacteria are then added. The milk is let sit to curdle for half an hour. The curd is then cut into small pieces, heated slowly to 118 F (48 C), then from there rapidly up to 127 F (53 C.) The curd is then pressed into a cheese wheel mould, and set in a brine solution for two days.

The cheese wheels are stored for a month at 71 F (22 C) -- it is at this stage that the holes develop, caused by gas in the cheese -- then aged from 4 to 10 months at 55 F (13 C.)

1,000 litres of milk will make 85 kg of Emmenthal Cheese.

The rind will have stamped on it the town where the cheese was made (it is made by more than 1,600 dairies in the German-speaking areas of Switzerland.) It will also have a hornblower trademark symbol on it. Inside, the cheese is a pale yellow with a slightly nutty flavour.

North American Swiss Cheese is a generic, knock-off version of Emmenthal. Other versions of Emmenthal made in other countries are Maasdam, made in the Netherlands, Jarlsberg made in Norway, and Kambera Cheese, made in Australia.

Cooking Tips
Melts well.

Substitutes
American Swiss cheese, Raclette, Gruyère, Jarlsberg, Alpine Lace (from Wisconsin)

Equivalents
1 cup, grated = 4 oz / 125g

History
Some sources claim that the cheese originated at the end of the 1200s.

Language Notes
The name means that it comes from the Emme River valley (thal means valley) near Bern.

See Also:

Kambera Cheese, Maasdam Cheese, Swiss Cheese

Other entries for:

Emmenthal Cheese
Allgäu Emmentaler, Jarlsberg Cheese, Swiss Cheese

Other entries for:

Firm Cheeses
Battelmatt Cheese, Beaufort Cheese, Bergkäse, Bitto Cheese, Brick Cheese, Cheddar Cheese, Etorki Cheese, Gloucester Cheese, Gouda Cheese, Halloumi Cheese, Havarti Cheese, Hoop Cheese, Isle of Mull Cheese, Kambera Cheese, Lamb Chopper Cheese, Longhorn Cheese, Muenster Cheese, Murcia al Vino Cheese, Pinconning Cheese, Provolone Cheese, Raclette Cheese, Red Leicester Cheese, Royal Windsor Red, Salers Cheese, Sussex Yeoman Cheese, Tomme d'Abondance, Washed-Rind Cheeses, Windsor Red Cheese

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese

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Dairy
Butterfat, Butter, Milk, Nondairy Topping