Emmental is a hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is a traditional, unpasteurised, hard cheese made from cow's milk. It has a mild taste, fruitier aroma and thin rind. The maturation period ranges from 2 to 18 months depending on variety. Emmental has walnut-sized holes and is considered to be one of the most difficult cheeses to produce because of the complicated hole-forming fermentation process. The cheese tastes delicious with a glass of wine, for example, Jura Blanc.
Different varieties of the cheese are registered as geographical indications, which includes:
Switzerland - Emmentaler AOC
Bavaria, Germany - Allgäuer Emmentaler with PDO status
Savoie, France- Emmental de Savoie with PGI status
Franche-Comté, France- Emmental français est-central with PGI status