A hard, pale yellow Swiss cheese with large holes, also called Emmental or Emmenthal cheese.
Named after the Emmental Valley (Emme Valley) in Switzerland, where this cheese has been produced for centuries. The cheese-making tradition evolved in the Alpine region.
Emmental's iconic holes form when bacteria produce gas during aging—it's not a defect but a sign of proper fermentation, and Swiss cheesemakers turned this into one of the world's most recognized cheeses.
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