Emmental Cheese + Recipe To Make at Home & How To Eat | Curd Nerd (2024)

My Emmental cheese recipe will give you all the resources you need to make a wonderfully tasting and visually exciting cheese at home.

Say hello to large cheese holes!

You will have the satisfaction of being able to produce one of the most challenging cheeses in the world in the comfort of your own home, with a proven recipe that has worked time and time again.

But that’s not all.

Find out what the difference between Emmental, Emmenthaler and Swiss Cheeses is.

Emmental Cheese + Recipe To Make at Home & How To Eat | Curd Nerd (1)

Photo: Coyau

Emmental Cheese Recipe

This recipe is from the Making Artisan Cheese Book By Tim Smith and is a recipe best doubled to get bigger eyes in the final cheese.

I have used this recipe multiple times to produce great homemade cheese (even though sometimes the holes in the cheese didn’t quite turn out).

Swiss Emmental Cheese Ingredients

  • 8 litres or 2 gallons of whole cows’ milk.
  • A quarter teaspoon of direct set thermophilic culture.
  • One teaspoon of propionic shermanii powder dissolved in a quarter cup of warm milk.
  • Half a teaspoon of liquid Rennet diluted in a quarter cup of boiled and cooled water.
  • Non-iodized cheese salt for the brine.

Here’s How To Make Emmental Cheese At Home

  1. Warm the two gallons of cow’s milk to 33º Celsius or 90º Fahrenheit.
  2. Add the cultures and stir thoroughly.
  3. Cover and leave it to ripen for about 10 minutes at 33º Celsius or 90º Fahrenheit.
  4. Add the diluted Rennet and stir for a minute.
  5. Leave it to set for about 45 minutes or until you have a clean break.
  6. Carefully cut the curd into a quarter inch or 6mm cubes.
  7. Keeping the curds at 33º Celsius or 90F, stir the curd for 40 minutes using a whisk to cut the curds into a uniform shape and size.
  8. Slowly raise the temperature to 49ºC/120F over a period of approximately 35 minutes. Stir the curd frequently to prevent it from matting.
  9. Once the curd temperature reaches 49ºC/120F, maintain the temperature for 35 more minutes while stirring with the whisk to cut your curd to even smaller sizes.
  10. After 35 minutes, pause stirring and let the curds rest for 5 minutes.
  11. Pour off the whey.
  12. Pour the curds into a 900 gram or 2 pound-mold lined with a cheesecloth.
  13. Press at 10 pounds for 15 minutes. (To know your applying the right PSI, calculate your cheese pressure here).
  14. Remove from the mold, unwrap, flip and redress the cheese.
  15. Press at 15 pounds for about 2 hours.
  16. Remove from the mold, unwrap, flip and redress the cheese.
  17. Press at 15 pounds for 12 hours.
  18. Remove from the mold and unwrap the cheese.
  19. Soak in the brine solution for a total of 12 hours, flipping the cheese every 2-3 hours.
  20. Remove the cheese from the brine and pat dry.
  21. Store in the fridge at 13ºC or 55F for a week while turning and wiping down the cheese daily with a brine
  22. Remove the cheese from the refrigerator and put it in a warm room for 2 to 3 weeks while making sure to turn and wipe the cheese daily with a brine
  23. Once the cheese begins to swell and rounds at the edges, return the cheese to the refrigerator at 7ºC/45F and 80 to 85% humidity for 3 months.
  24. Turn and wipe down the cheese three times a week.

Storing Your Emmental Cheese After Cutting

You can store your cut cheese in the refrigerator for 3 to 4 weeks. You, however, do need to wrap it properly by inserting parchment paper in-between the slices and afterwards wrap the entire package loosely in plastic wrap.

When storing cheese it is advisable to look out for any signs of mould growth as you might need to discard all of the slices with the mould.

Storing Emmental cheese in your refrigerator should prolong its life by up to three weeks. Putting it in the freezer further extends it’s life to three months.

However, frozen cheese has been known to become crumbly and lose some flavor.

Emmental Cheese + Recipe To Make at Home & How To Eat | Curd Nerd (2)

Photo: Ekg917

How To Eat Emmental Cheese

There are so many recipes you can try. My absolute favorite, however, has to be fondue. Throw in some Emmental cheese, gruyere, lemons and some white wine and I assure you your taste buds will be screaming for more.

But don’t take my word for it, try it yourself. Here’s what else you can try with Emmenthaler cheese;

  • Potato fritters; another of my favorite recipes.
  • Crispy baked chicken breasts with Emmental cheese and grilled vegetables.
  • Meatloaf with tomato soup and Emmental cheese; a classic holiday meal in my home.

Pairing Your Cheese With Wine

In case you might be wondering what wine to pair this flavorful cheese with, here are some suggestions. If you are having a fondue pot with Emmental cheese and gruyere, you might want to try some Chardonnay.

Basically, fruity reds, medium-bodied whites, vintage sparkling wine, and aperitif wines pair well with Emmenthaler cheese. A great wine to try with emmental cheese is Jura Blanc.

Emmental Cheese + Recipe To Make at Home & How To Eat | Curd Nerd (3)

Emmental Cheese Origin

Emmental cheese, also known as Emmenthaler cheese, is a type of hard, pale yellow cheese that is produced in huge wheels, often weighing hundreds of pounds.

The cheese originates from the Emmental region of Bern, Switzerland. The Swiss cheese has holes that look like ‘eyes’.

It’s roots began in the Swiss region of Val d’Emme.

Perhaps the biggest defining factor about Emmenthaler cheese is that it can be linked directly to the town of Emmentaler, Switzerland, specifically in the Emme valley in the Canton of Bern.

The making of this cheese dates back to ancient times when farmers would milk their cows twice a day and collect the milk in giant vessels.

The cheese is produced in a typical round shape with a natural rind and is aged in traditional cellars for a minimum of four months.

Emmentel And Swiss Cheese Explained

Emmental, Emmentaler, and Emmenthaler cheeses are all the same cheese and are Swiss cheeses. Swiss cheese, on the other hand, is NOT an Emmental cheese. It gets confusing.

Emmental Cheese + Recipe To Make at Home & How To Eat | Curd Nerd (4)


What Is Emmental Cheese?

Traditionally made using unpasteurized cow’s milk. The cheese has a small rind that is covered with a paper showing the cheese’s origin and producer. It melts easily, and is why it is more often used in sauces, it also goes well with fruits.

It’s taste has been described as being slightly buttery, mildly shape and even a bit nutty and fruity.

Swiss Cheese:

Originally from Switzerland, this type of cheese is also produced in other parts of Europe such as Bavaria and France, and is made using pasteurized cow’s milk. Similar to Emmental, Swiss cheese melts easily but is used more often in sandwiches than sauces.

There are two other types of Swiss cheese; American Swiss, and Gruyere cheese. The taste can be described as having more of a nutty flavor and is made in such a way that it doesn’t have a rind.

Why Does Swiss Cheese Have Holes

A common question I’ve heard one too many times before is, why does cheese have holes in it? The bacteria usedreleases carbon dioxide when it consumes the lactic acid in the cow’s milk.

The carbon dioxide forms bubbles which don’t just disappear but instead form air pockets which result in the characteristic holes of this Swiss cheese.

Cheesemakers use three types of bacteria during the production. These are Lactobacillus helveticus, Streptococcus thermophilus, and Propionibacterium freudenreichii.

Emmental Cheese + Recipe To Make at Home & How To Eat | Curd Nerd (5)

Photo: Zerohund~commonswiki


Swiss Emmental AOP certification demands that No preservatives or ingredients from genetically modified organisms are used in the making of this type of cheese.


As far as aging goes, Emmenthaler cheese has three distinct age profiles:

  • Classic: Aged for four months.
  • Reserve: Aged for eight months.
  • Premier Cru: Aged for 14 months.

This type of Swiss cheese with holes has gone on to win numerous international awards and nominations. The cheese has a thin rind that is typically covered with paper bearing the producer’s name on.

The cheese has a sweet aroma with tones of fresh-cut hay, a very fruity flavor that is not without a tone of acidity. Emmental has distinct walnut-sized holes and is considered to be one of the most difficult cheeses to make.

Do you have any questions or comments? Join the discussion over at the Curd Nerd Forum.

We would love to hear from you and to see photos of your cheese! I hope you enjoy our Emmental cheese recipe.

Curd Nerd Forum

More Hard Cheese Recipes

Gruyere Cheese Recipe

Colby Cheese Recipe

Edam Recipe

Farmhouse Cheddar


Monterey Jack


Vacchino Romano

Emmental Cheese + Recipe To Make at Home & How To Eat | Curd Nerd (2024)


How do you eat Emmental cheese? ›

Uses. Emmenthal has very good melting properties, which makes it ideal for cheese fondue or any dish that requires melted cheese, such as gratins and casseroles, grilled cheese sandwiches, pasta, and egg dishes. It can also be eaten cold, layered into sandwiches, or served on a cheese platter with fruit and nuts.

How is Emmental cheese made? ›

This cheese is made from cow's milk using thermophilic cultures. Additional culture Propionibacterium shermanii produces holes and eyes during ripening. Before draining, the curd is pressed under whey to eliminate trapped air and liquid, with a view to obtain smooth texture.

What are the ingredients in Emmental cheese? ›

Ingredients: Cow's Milk, Cheese Culture, Salt, Enzymes.

What food goes well with Emmental cheese? ›

Just pair your emmentaler with slightly tart apples, firm pears, fresh figs, a little berry jam, some roasted pecans, and sliced salami with mustard.) For drinks, emmentaler is most comfortable with beers that have a similar Old World pedigree – think bocks, stouts, porters, and weiss beers.

What are the benefits of eating Emmental cheese? ›

Emmentaler AOP contains many nutrients that contribute to a balanced diet. It has vitamin A, which contributes to healthy vision, vitamin D, which helps regulate the balance of calcium in the body, vitamin B2, which gives you energy and supports growth, and vitamin B12, which supports blood formation.

What cheese is closest to Emmental? ›

Substitutes for Emmentaler

Stronger in taste, Gruyère relates well in dishes that call for Emmentaler. Slightly less aromatic, this cheese offers lots in the way of flavor and melts with ease. Featuring tones of nuts along a dense yet soft body, Swiss cheese has similar flavors and textures to those of Emmentaler.

Does Emmental cheese melt good? ›

Emmental is one of the best melting cheeses and the main ingredient of delicious fondue. Its pH level gives it the perfect melting point, resulting in a molten liquid that is stringy and holds its shape at the same time.

How long does Emmental cheese last? ›

Once unsealed, Emmental cheese will last between four and eight weeks if properly stored in the refrigerator, and more if you're willing to sacrifice certain aspects of flavor and texture quality to prolong the shelf life of the cheese.

Can Emmental cheese be eaten raw? ›

Conclusion on the Emmental cheese

Since the milk used is pasteurized, it's possible to eat it raw or cooked. If you want to enjoy it in all its glory when it's cooked, we advise that you let it rest at room temperature for 30 minutes before devouring it.

What does Emmental taste like? ›

Emmental has mild flavor that is slightly buttery — with some even saying fruity. American Swiss generally has a nutty flavor.

What is another name for Emmental cheese? ›

Emmental cheese or Swiss cheese gets its name from its place of origin: Emmental, Switzerland. You may also hear this cheese referred to as Emmentaler, as this is the name given to people who hail from Emmental, Switzerland. Emmental cheese is also sometimes spelled as Emmenthal cheese.

What is the difference between Emmental and Emmental cheese? ›

Emmentaler (or Emmental cheese) is a medium-hard cheese originating in the area around Emmental, Switzerland. Either term is correct: Emmental is the name of the place, while Emmentaler describes something from there… like America vs. American.

Which country made Emmental cheese? ›

Where Does Emmental Cheese Come From? Most Emmental Cheese, which is often referred to as “Swiss Cheese,” originates from Switzerland in the area of Emmental, Canton Bern. However, Président® Emmental is proudly imported from the northwest region France.

What does Emmental cheese taste like? ›

Emmental has mild flavor that is slightly buttery — with some even saying fruity. American Swiss generally has a nutty flavor.

Is Emmental cheese a good melting cheese? ›

Emmental. Emmental is one of the best melting cheeses and the main ingredient of delicious fondue. Its pH level gives it the perfect melting point, resulting in a molten liquid that is stringy and holds its shape at the same time.

Can you eat the rind of Emmental cheese? ›

In fact, the question here shouldn't be “can” I eat the rind, more like “should” I eat the rind, because (unless the cheese is coated with an inedible substance like wax or cloth), rinds are totally safe to eat. At the end of the day, it really comes down to your personal preference.

Does Emmental cheese need to be refrigerated? ›

Yes, Emmental cheese needs to be refrigerated. If it's not, there's a high risk of bacterial growth that will make the cheese unsafe for consumption. Simply wrap the cheese in plastic wrap or aluminum foil and keep it in the refrigerator.


Top Articles
Latest Posts
Article information

Author: Van Hayes

Last Updated:

Views: 5971

Rating: 4.6 / 5 (46 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Van Hayes

Birthday: 1994-06-07

Address: 2004 Kling Rapid, New Destiny, MT 64658-2367

Phone: +512425013758

Job: National Farming Director

Hobby: Reading, Polo, Genealogy, amateur radio, Scouting, Stand-up comedy, Cryptography

Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.