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Cheese with character: Swiss Emmental

DW News · Just In
DW News
DW News
Just In

The holes are the trademark of Emmental cheese, making it synonymous with Swiss cheese worldwide. But are the holes in danger of disappearing?

Breakdown
  • Emmental cheese must be made within 20 km of the dairy and uses only grass-fed cows. 40s
  • Bacterial cultures and rennet curdle the milk, forming the base for Emmental. 1m 6s
  • Traditional holes form due to hay particles, but cleaner barns reduced their presence. 2m 43s
  • Producers now add hay flour powder to restore the cheese's iconic holes. 3m 18s
  • Emmental is aged up to 24 months and exported worldwide in sliced form. 3m 33s