Emmental

The characteristic large holes in Emmental cheese are formed by carbon dioxide gas. This gas is released by a specific bacteria called Propionibacterium freudenreichii during the aging process as it consumes lactic acid.

Emmental is a traditional Swiss hard cheese that takes its name from the Emme river valley in the canton of Bern, Switzerland. The region has been producing the cheese since at least the 13th century.

To develop its complex flavor and signature holes, Emmental is typically aged in warm caves for a minimum of four months. The bacteria responsible for the holes requires a warmer aging environment than most other hard cheeses.

Yes, Emmental is widely considered to be one of the most imitated cheeses in the world. While generic Swiss cheese is mass-produced globally, authentic Emmentaler Switzerland is legally protected to distinguish it from imitators.