The Forktionary Angle
"The iconic "holey" Swiss cheese, a mild-mannered giant of flavor and versatility."
Definition
A medium-hard, aromatic Swiss cheese distinguished by its large holes (eyes), nutty and buttery flavor, and excellent melting properties.
Sensory Profile
Technical Metrics
Aging Period
4-18 months
Fat Content
Approx. 45%
Hole Formation
Propionibacterium freudenreichii
Nutrition Facts
Per 1 oz (28g)Chef’s Secret
For the best fondue, combine Emmentaler with Gruyère for a balanced nutty flavor and optimal melting consistency, ensuring a smooth, stretchy texture.
Substitutions
Gruyère
1:1Very similar nutty, sweet, and complex flavor profile with excellent melting qualities, though with smaller eyes.
Comté
1:1Another hard, unpasteurized French cheese with a rich, nutty, and slightly fruity taste, also melts well.
Jarlsberg
1:1A Norwegian Swiss-style cheese, milder and sweeter than Emmentaler, but with similar eyes and good melting properties.
Swiss Cheese (processed)
1:1A readily available, milder, and often creamier alternative for sandwiches, but lacks the depth of true Emmentaler.
Buying Guide
Look for firm, pale yellow cheese with shiny, evenly distributed 'eyes'. Avoid dry, cracked, or overly pungent pieces. Store wrapped in parchment paper.
