Cookbook:Emmental Cheese

Emmental, or Emmentaler, is a variety of Swiss cow-milk cheese. In fact, the term "Swiss cheese", when used colloquially in North America, Australia, and New Zealand, often refers to Emmental.

Characteristics
The rind of Emmental is dry, and the cheese is characterized as semi-hard with a yellow color. It is notably characterized by large holes left by gas bubbles produced during the warm propionic acid fermentation of the cheese. The flavor is generally mild and nutty, with longer-aged varieties having a stronger flavor.

Selection and storage
If you specifically want Emmental produced in Switzerland, look for the country name stamped on the rind. Emmental must be refrigerated—keep it wrapped in paper or plastic, and it should keep for about 2 months.

Use
Emmental is a good melting cheese, which makes it particularly common in fondue, as well as hot sandwiches, gratins, and quiches. It can also be simply eaten as part of a cheese plate, paired with fruits and nuts.

Substitution
If you can't get your hands on Emmental, Gruyère makes a reasonable substitute as another Swiss-type cheese, though the flavor is different.