A guide to Emmental, the original Swiss cheese with the famous holes. How the holes form, what it tastes like, and how to use it.
When people picture "Swiss cheese" — pale, mild, and full of holes — they're really picturing Emmental. This giant Alpine cheese is the source of the cartoon cliché, but the real thing is a noble cheese with a sweet, nutty flavor and a fascinating story behind those famous holes.
What Emmental Is
Emmental (also spelled Emmentaler) is a Swiss cow's-milk cheese from the Emme Valley in the canton of Bern. It's made in enormous wheels — among the largest of any cheese, often weighing close to 100 kilograms — from raw milk, using a cooked-curd method similar to Gruyère. The traditional Swiss version, Emmentaler AOP, is protected, though Emmental-style cheese is now made in France, Germany, and beyond.
How the Holes Form
The holes — properly called "eyes" — are the cheese's signature. They form during aging thanks to specific bacteria (Propionibacterium freudenreichii) added to the milk. As the cheese matures in a warm room, these bacteria consume lactic acid and release carbon dioxide gas. Because the dense, elastic paste traps the gas, it collects into bubbles that expand into the round holes you see when the cheese is cut. The size and number of eyes are carefully controlled — too many or too few can indicate a flaw.
Flavor and Texture
Emmental is firm, smooth, and pale yellow, with a mild, mellow flavor that's sweet, nutty, and slightly fruity, with a clean finish. It's noticeably milder and sweeter than Gruyère, with a more supple, springy texture. Aged versions develop deeper, more savory and piquant notes, but Emmental is generally an approachable, gentle cheese that even cautious eaters enjoy.
How to Use Emmental
Emmental melts smoothly and is a classic fondue cheese, traditionally combined with Gruyère for balance — Emmental brings mild sweetness, Gruyère brings depth. It's also excellent in sandwiches (a natural in a ham-and-cheese), gratins, and savory bakes, and it slices neatly for snacking. Its mildness makes it a friendly all-purpose melting and table cheese.
Emmental vs. Gruyère
The two Swiss giants are often paired and often confused. Emmental is milder, sweeter, springier, and full of large holes; Gruyère is firmer, denser, more intensely savory, and has few or no holes. In fondue they complement each other, but eaten alone they offer quite different experiences.
Buying and Storing
Look for genuine Emmentaler for the best flavor, and check whether it's young or aged. Store it wrapped in wax paper in the fridge, where it keeps well for weeks thanks to its firm texture. Slice or grate it fresh as needed.
Frequently Asked Questions
Why does Emmental have holes?
Bacteria added during cheesemaking release carbon dioxide as the cheese ages, forming gas bubbles that become the round holes, or "eyes."
Is Emmental the same as "Swiss cheese"?
The generic "Swiss cheese" sold in many countries is modeled on Emmental, which is the original holey Alpine cheese.
Is Emmental good for melting?
Yes. It melts smoothly and is a classic fondue cheese, usually blended with Gruyère, and works well in sandwiches and gratins.