- A hard cooked curd cows’ milk cheese from the Emmental valley with a sweet, nutty-flavoured glossy paste containing random holes. Both lactic and propionic acid starters are used and, after forming into a large wheel (up to 80 kg) wrapped in cheesecloth, it is salted in brine and ripened for 5 to 7 months. Copied worldwide. Used to make fondue. Contains 35 per cent water, 37 per cent fat and 27 per cent protein.
- noun a type of hard cheese from Switzerland with large holes and a mild nutty flavour