Swiss (Emmental)
A firm Swiss cow's-milk cheese from the Emme Valley, famous for its cherry-sized holes, or eyes. Aged at least four months, it tastes mild, nutty, and slightly sweet.
| Category | Cheese |
|---|---|
| Maker / Origin | Emme Valley, Switzerland |
| Storage | Wrap in parchment or wax paper and refrigerate in the cheese drawer. |
| Shelf life | About 3 to 4 weeks once cut; large pieces keep longer than slices. |
| Best uses | Fondue, gratins, quiches, sandwiches, and cheese boards. |
| Substitutes | Gruyère (stronger), Jarlsberg, or mild Cheddar. |
| Pairings | Ham, cornichons, rye bread, riesling, and light lager. |
| Last checked | October 18, 2026 |
About it
Emmental's eyes form during aging, when cultures release small pockets of carbon dioxide inside the wheel. It is one of the world's largest cheeses, and a classic partner to Gruyère in fondue.
Storing it
The paste dries from the cut face, so rewrap it snugly after slicing. It freezes acceptably for cooking: grate it, freeze up to 2 months, and use it in gratins and quiches where texture matters less.
Using it
Emmental melts into long, smooth strands and browns well under a broiler, which makes it the classic for French onion soup and croque-monsieur. In fondue, toss the grated cheese with a little cornstarch so it melts evenly.
Swaps & pairings
Gruyère swaps in with a deeper, more savory flavor. Jarlsberg, Norway's Emmental-style cheese, is nearly identical in melt and mildness. For sandwiches, mild Cheddar or provolone cover the role.
More from this maker: Emme Valley, Switzerland