Emmental is a cheese from which country?

Emmental (Emmentaler, Emmenthal, or often known as "Swiss cheese") is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savory but mild taste. While the denomination "Emmentaler Switzerland" is protected, "Emmentaler" alone is not; similar cheeses of other origins, especially from France, Bavaria and Finland, are widely available and sold by that name. Emmental was first written down in records in 1293, but first called by its name in 1542.

Three types of bacteria are needed to prepare Emmental: 'Streptococcus thermophilus', 'Lactobacillus helveticus', and 'Propionibacterium freudenreichii'. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them. Emmental cheese is used in a variety of dishes, particularly in gratins, and fondue, where it is mixed with Gruyère.