Emmentaler
Emmentaler AOP · Swiss cheese · fromage suisse à trous
Emmentaler: what every chef needs to know
Behind the pass, Emmentaler earns its keep as a Swiss raw-milk hard cheese from the canton of Bern,protected as AOP under Swiss and EU regulations. The characteristic holes (eyes) are formed by Propionibacterium freudenreichii, which produces CO₂ during ageing at 22–24°C (72–75°F) in the warm cellar phase. Emmentaler AOP ages for a minimum of 4 months; "Emmentaler Höhlengereift" (cave-aged) ages for a minimum of 12 months and has a more intense flavour. As a raw-milk cheese, the same Listeria precautions apply as for other AOP cheeses. Emmentaler has a mild, nutty flavour profile with a fruity hint from propionic acid.
Emmentaler: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Emmentaler: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Emmentaler: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Combineer 50% Emmentaler with 50% Gruyere for the classic Swiss fondue; add maïszetmeel and white wine to for binding.
use grated Emmentaler; the high pH ensures for a beautiful, gelijkmatige melt without stroperig to are.
grate over gratin dauphinois of vegetable gratin; the mild flavour dominates not over subtle ingredients.
serve next to sterkere kazen zoals Gruyere of Appenzeller; Emmentaler offers contrast through are mildheid.
Emmentaler: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Emmentaler: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round; ageing takes a minimum of 4 months, Höhlengereift a minimum of 12 months.
Emmentaler: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Emmentaler: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Emmentaler
How do the holes in Emmentaler form?
Propionibacterium freudenreichii produces CO₂ during the warm ageing phase at 22–24°C (72–75°F). The CO₂ collects into holes (eyes); larger holes are a sign of a good warm ageing phase.
Is Emmentaler the same as "Swiss cheese"?
Emmentaler AOP is a protected name for cheese from the Emmental valley. "Swiss cheese" is a generic term that encompasses Gruyère, Appenzeller and other Swiss cheeses as well.
Is Emmentaler suitable for people with lactose intolerance?
Largely yes: ageing reduces the lactose content to below 0.1 g per 100 g. Milk proteins remain present, however, and Emmentaler is not suitable for those with a cow's milk allergy.
At what temperature should you store Emmentaler?
Store Emmentaler at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Emmentaler professionally?
The primary professional technique for Emmentaler is Kaasfondue basis at 75°C for 10-12 min. Always verify core temperature with a calibrated probe thermometer.
Does Emmentaler contain allergens?
Emmentaler contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
