Emmental, Emmenthal or Emmentaler is a hard Swiss cheese whose name comes from the valley of the Emme, an area east of the canton of Bern.
It is a baked pressed cheese, made from cow's milk.
The holes in the texture readily distinguish Emmentaler AOP from any other cheeses. They appear during the fermentation process and vary in size between that of a cherry and a walnut.
Texture : Springy
Flavor: fruity not spicy
Taste: more or less salty