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EMMENTHALER
Emmenthaler is the true Swiss cheese, produced by over 1,600 dairies in the Emmenthal Valley of German-speaking Switzerland. This waxy looking light-gold cheese is characterized by a tangy taste and is widely recognized for the characteristic holes the size of marbles, or even walnuts, that develop throughout the body of the cheese as carbon dioxide is released during the ripening process. Made in 200 pound (90 kg) wheels and aged for 10 to 12 months, the finished cheese is sold in wedges, blocks, or individually packaged slices.
Varieties
Appenzeller is another variety of cheese made in Switzerland, and resembles Emmenthaler. Other versions of Swiss cheese are made in most of the major cheese-producing nations of the world, including Austria, Denmark, Finland, the Netherlands, and the United States. Most of the Swiss-style cheeses made in other countries tend to have a milder taste than the characteristic slightly bitter tang of genuine Swiss cheese, but they may be less expensive because they are produced locally.
Preparation, uses, and tips
Emmenthaler is excellent as a table and snack cheese; enjoy it in sandwiches, and serve it with fruit as a dessert cheese. It is one of the cheeses traditionally used (sometimes combined with Gruyère) in quiche Lorraine and in fondues.
Nutritional Highlights
Emmenthaler, 1 slice 1 oz. (28g)
Calories: 106
Protein: 8.2g
Carbohydrate: 0.958g
Total Fat: 7.78g
Fiber: 0.0g
*Excellent source of: Calcium (272mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
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