of grated emmental cheese
Rich in calcium and protein, with approximately 7g protein and 700mg calcium per 100g serving. Contains fat-soluble vitamins A and D, and provides a significant caloric density suitable for rich, savory dishes.
About
Emmental (also spelled Emmenthaler) is a hard, cooked-curd cheese originating from the Emmental region of Switzerland. The cheese is produced from unpasteurized cow's milk and aged for a minimum of four months, developing a pale yellow color and characteristic large, irregular holes (known as "eyes") formed by propionic acid bacteria during fermentation. Emmental has a slightly sweet, nutty flavor with a firm yet creamy texture that becomes increasingly complex with extended aging. The cheese is classified as a hard cheese with a natural rind and is traditionally made in large wheels weighing 80–100 kg. Grated Emmental retains these flavor characteristics while presenting in fine shreds suitable for immediate culinary application.
When grated, Emmental maintains its distinctive taste profile and melts readily due to its fat content (approximately 45% butterfat), making it ideal for applications requiring smooth integration into dishes without the aesthetic presence of cheese shards.
Culinary Uses
Grated Emmental is widely used across European cuisine, particularly in Swiss, French, and German cooking. It serves as a primary ingredient in fondue, gratins, and baked pasta dishes where its melting properties are essential. The cheese is commonly sprinkled over soups—especially French onion soup—and used in quiches, savory tarts, and cheesy bread preparations. In Austrian and German kitchens, it appears in Spätzle and Käsespätzle (cheese noodles). Grated Emmental also functions as a finishing ingredient for roasted vegetables and creamy sauces, where its mild nutty flavor complements rather than dominates other components. The grated form allows for even distribution and rapid melting compared to sliced varieties.