Emmentaler Foodways

Emmentaler

Specialised

The large-wheeled cheese from the Emme valley whose eyes come from propionic fermentation, not from anything added. Aged in warm rooms so the gas forms; exported so widely that imitations worldwide are simply called "Swiss cheese".

Atlas — where and when

Communities and languages

Languages: Swiss German

What is recorded

The holes in Emmentaler come from propionic fermentation during warm-room ageing. "Swiss cheese" as a generic supermarket category is an imitation of it and not a Swiss term. documented

Recipes

No recipes are filed under this cuisine yet.