Emmental

1. History

Emmental originates from the Emme Valley in the canton of Bern, Switzerland, produced since the 12th or 13th century from cow's milk in alpine pastures.The first written mention dates to 1557, and in the 19th century, Swiss cheesemakers introduced its production in France, especially in Savoy.

In Savoy, Emmental has been made since the Middle Ages in alpine meadows, with collective fruitières established in the 19th century to process spring milk surplus.Traditional production continues in a few Savoyard workshops.

2. Physical characteristics

Emmental comes in very large round wheels of 80 to 100 kg, with a cooked pressed pale yellow paste and its famous irregular holes formed by propionic bacteria producing CO2 during aging.

The rind is thin, dry, and natural, sometimes lightly oiled.Its diameter is about 80-100 cm with a height of 20-25 cm.

3. Taste profile

Emmental has a mild, nutty taste with alpine and dried fruit aromas in longer-aged versions (up to 12 months).French versions like Emmental de Savoie are fruitier and more complex.

The texture is supple and melt-in-the-mouth, without excessive acidity.It melts perfectly for gratins.

4. Production zone and period

Originally from Switzerland (cantons of Bern, Lucerne, etc.), it is produced in France mainly in Savoy and Haute-Savoie (departments 73 and 74) in traditional fruitières.

Production uses milk from cows in summer pastures, processing spring surplus.Minimum 3-month aging.

5. Certification

Swiss Emmental has had AOP since 2006. In France, Emmental de Savoie is protected by IGP.

Interprofessional agreements, like the 1981 one for French Emmental grand cru, ensure quality.No specific French AOC.