File:Emmentaler_Premier_Cru.jpg · Wikimedia Commons · See Wikimedia Commons
Emmental is a traditional Swiss cheese known for its distinctive large holes and mild, slightly sweet flavor. It has been produced in the Emmental Valley of Switzerland for centuries and remains one of the country's most famous cheese exports.
AI-generated from the Wikipedia summary — may contain errors.
In the Vinony graph
Within Vinony's link graph, Emmental is referenced by 224 other articles, and connects out to Gruyère, Tête de Moine and Finland.
Vinony files it under Canton of Bern, Cheese with eyes and Cow's-milk cheeses.
Its subject is documented across 58 Wikipedia language editions.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 15 products
- Energy
- 379 kcal
- Fat
- 29.6 g
- — of which saturates
- 19.4 g
- Carbohydrates
- 0.5 g
- — of which sugars
- 0.2 g
- Fibre
- 0 g
- Protein
- 27.9 g
- Salt
- 0.8 g
via Open Food Facts · ODbL
Wikidata facts
- Part of
- Swiss cheeses
- Named after
- Emmental
- Country of origin
- Switzerland
- Material used
- cow's milk
- Image
- Emmental (fromage) 01.jpg
Show 5 more facts
- Commons category
- Emmental (cheese)
- location of creation
- Emmental
- product certification
- Appellation d'origine protégée
- different from
- Gruyère
- native label
- Emmentaler
via Wikidata · CC0
~5 min read
Encyclopedic overview
Emmental is a yellow, medium-hard cheese with natural holes that originated in the Emme Valley in Switzerland. It is classified as a Swiss-type cheese.
History
Excerpted from Wikipedia’s “Emmental” article, available under the CC BY-SA 4.0 licence.