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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, Production & Protected varieties and nomenclature
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cheese emmental switzerland holes emmentaler cheeses swiss natural milk produced also varieties france hay dust variety medium-hard geographical world used
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Emmental cheese | Aging time | 2–18 months depending on variety | 1.00 | infobox |
| Emmental cheese | Certification | Some varieties | 1.00 | infobox |
| Emmental cheese | Country of origin | Switzerland | 1.00 | infobox |
| Emmental cheese | Named after | Emmental | 1.00 | infobox |
| Emmental cheese | Other names | Emmenthal, Emmentaler, Emmenthaler | 1.00 | infobox |
| Emmental cheese | Pasteurized | Not traditionally | 1.00 | infobox |
| Emmental cheese | Source of milk | Cow | 1.00 | infobox |
| Emmental cheese | Texture | Medium-hard | 1.00 | infobox |
| Gruyère | instance of | is a by-product of the manufacture of Emmental.Natural holes in cheeseThe presence of holes in cheeses | 0.80 | text |
| Emmental was long thought to be due to bacterial activity in the mass of the cheese | instance of | is a by-product of the manufacture of Emmental.Natural holes in cheeseThe presence of holes in cheeses | 0.80 | text |
| Gruyère | instance of | Natural holes in cheeseThe presence of holes in cheeses | 0.80 | text |
| Emmental was long thought to be due to bacterial activity in the mass of the cheese | instance of | Natural holes in cheeseThe presence of holes in cheeses | 0.80 | text |
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