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Emmental cheese is "true" Swiss cheese; i.e. it originates from the Emme valley, Switzerland. [2]It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), [3] the Netherlands, [4] Bavaria, and ...
These include Emmental, Gruyère and Appenzeller, as well as many other traditional varieties from Switzerland and neighbouring countries with Alpine regions. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands ( alpage in French ), and then transported with the cows down to the valleys in ...
"Swiss cheese" is now produced in many countries, including the United States, Finland, Estonia, and Ireland. It is sometimes made with pasteurized or part-skim milk, unlike the original from Switzerland made with raw milk. [2] The United States Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably.
A number of European cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) regimes. The legislation is designed to protect regional foods and came into force in 1992 and applies ...
In 2018, over 15,000 tons of Gruyère were sold in Switzerland, making it the most consumed cheese in the country, ahead of mozzarella and Emmentaler. Gruyère cheese is a component of a classic ...
It is the by-product of the manufacture of cooked pressed cheeses, such as Gruyère or Emmental. It was also a staple food for mountain dwellers. [13] Goat milk is often used for fresh cheeses, especially in southern Switzerland. Quark cheese is also very popular in Switzerland. Cheese is commonly used in Swiss cuisine.
Jarlsberg cheese originated in 19th-century Norway and is made using similar methods to Emmental. Maasdam cheese is a Dutch version, devised in the late 20th century. [3] All of these are widely exported. In North America and some other areas outside Europe, Emmental is the best known, and is commonly called simply "Swiss cheese".
Nutrition per 1 piece: 80 calories, 6 g fat (3 g sat fat), 200 mg sodium, 1 g carbs (0 g fiber, <1 g sugar), 6 g protein. Admit it, even we grown-ups love string cheese, especially when we're ...
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