Emmentaler
Country of origin	Switzerland
Region, town	Berne, Emme
Source of milk	Cows
Pasteurized	Traditionally, no
Texture	semi-hard
Aging time	3-12 months depending on variety
Certification	No

Emmentaler, Emmenthal, or Emmental cheese is a Swiss cheese. It is simply known as Swiss cheese in the US. Download high resolution version (948x800, 86 KB)This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ... Location within Switzerland The city of Berne (Bernese German Bärn , German Bern , French Berne , Italian Berna , Romansh Berna ), is the Bundesstadt (administrative capital) of Switzerland, and is the fourth most populous Swiss city (after Zürich, Geneva and Basel). ... The Emme is a river in Switzerland. ... Look up Cow on Wiktionary, the free dictionary Cow may refer to: Cattle regardless of sex (in vernacular usage). ... Cubes of Swiss cheese Swiss cheese is the generic name, in the United States and Canada, for several related varieties of cheese, all of which resemble the Swiss Emmentaler. ... The word Usa has more than one meaning: U.S.A. - The United States of America The United States Army Usa, Oita - A city in Japan The USA cable network USA Today national daily newspaper The University of Southern Alabama goes by the initials U.S.A. The patriotic cheer...

The cheese originally comes from the Emme valley in the canton of Bern. Unlike other cheese varieties, the denomination "Emmental" is not protected. Hence, Emmental of other origin, especially from France and Bavaria, is widely available. Even Finland is an exporter of Emmental cheese. The Swiss canton of Bern is bilingual (German: Kanton Bern; French Canton de Berne) and has a population of about 947,000 (8,2% French-speaking and 84% German-speaking). ... The Free State of Bavaria (German: Bayern or Freistaat Bayern), with an area of 70,553 km² (27,241 square miles) and 12. ... // Economics In economics, an export is any good or commodity, shipped or otherwise transported out of a country, province, town to another part of the world, typically for use in trade or sale. ...

Emmental is a yellow, medium-hard cheese, with characteristic large holes. It has a piquant, but not really sharp taste. Three types of bacteria are used in the production of Emmental, Streptococcus thermophilis, Lactobacillus, and Propionibacter shermani. In the late stage of cheese production, P. shermani consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make holes. Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Species S. faecalis S. pneumoniae S. pyogenes S. suis S. viridans Streptococcus is a genus of spherical, Gram-positive bacteria of the phylum Firmicutes. ... Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... Lactic acid (α-hydroxypropanoic acid) is a chemical compound that plays a role in several biochemical processes. ...

It features prominently in the cuisine of the United States where it is a standard cheese for use in the preparation of sandwiches, albeit often substituted by cheaper cheese. The cuisine of the United States is characterized by the broad diversity of foods, driven by the tendency of the country as a whole to integrate widely divergent ingredients and styles of cooking. ... American deli sandwiches An Italian sandwich The sandwich is a food item typically consisting of two slices of bread between which are laid one or more layers of meat, vegetable, cheese, or other fillings, together with optional or traditionally provided condiments, sauces, and other accompaniments. ...

In cooking, it is often put on top of dishes which are then put in the oven to let the cheese melt and become golden-brown and crusty.