Swiss Cheese (Emmental)

Swiss Cheese (Emmental): Nutrition, History and Guide

Swiss cheese in the American culinary sense encompasses a family of hard, nutty, hole-bearing cheeses modelled on the Swiss original — the most important being Emmental (or Emmentaler), produced in the Emmental valley of the canton of Berne. The large, round holes ("eyes") in Emmental are formed by carbon dioxide bubbles produced during fermentation by the bacterium Propionibacterium freudenreichii, which also produces the propionic acid responsible for Emmental's characteristic sweet, nutty, slightly fruity flavour. True Emmentaler AOP must be produced from raw milk in Switzerland and aged for at least four months in traditional rounds weighing 75–120 kg. The monstrous scale of authentic Emmental wheels is part of its tradition — the cheese is scalded to a high temperature during production and the large wheel format allows the interior to develop its distinctive eyes and nutty flavour over a long slow maturation. American-produced "Swiss cheese" is made by similar methods with pasteurised milk and produced in smaller wheels or blocks, with a milder flavour than the Swiss original.

Nutritional Value of Swiss Cheese

Swiss cheese (Emmental type) provides 374 kcal and 28.4 g of protein per 100 g, with 27.4 g of fat. Calcium is exceptionally high at approximately 1,000 mg per 100 g — among the highest of any cheese. It provides B12, vitamin A, phosphorus, zinc, and vitamin K2. The long ageing produces very low residual lactose, making it well tolerated by most people with lactose intolerance.

How to Use Swiss Cheese

Emmental is the original fondue cheese in the classic Swiss fondue alongside Gruyère — use equal proportions of each, rubbed into a garlic-lined pot with white wine and a little kirsch. It melts excellently, making it ideal for croque monsieur, sandwiches, and cheese sauce. In France, Emmental is widely used as a gratinating cheese. Authentic Swiss Emmental on a cheese board — served at room temperature with bread and good Swiss mustard — is a different experience from supermarket Swiss cheese. The rind is tough and should be removed before eating.