emmenthaler
C2Formal / Culinary
Definition
Meaning
A hard, pale-yellow Swiss cheese with a distinctive nutty, mild, and slightly sweet flavour, characterized by large holes.
Refers specifically to the cheese originating from the Emmental region of Switzerland; the term can also be used metaphorically to describe something with holes resembling the cheese's characteristic appearance.
Linguistics
Semantic Notes
The word is a proper noun derived from a geographical name. It primarily functions as a mass noun (e.g., 'some Emmenthaler') but can be countable when referring to types or wheels of cheese.
Dialectal Variation
British vs American Usage
Differences
Spelling: 'Emmentaler' is a common variant in both regions, but 'Emmenthaler' with an 'h' is also standard. The cheese is more frequently referred to as 'Swiss cheese' in generic American English.
Connotations
In both regions, it connotes quality, authenticity, and Swiss origin. In the US, 'Swiss cheese' is a broader, more generic term, while 'Emmenthaler' specifies the authentic variety.
Frequency
Much more frequent in culinary, gourmet, or specific shopping contexts. Rare in everyday conversation outside these domains.
Vocabulary
Collocations
Grammar
Valency Patterns
[verb] + Emmenthaler (e.g., grate, slice, eat, import)Emmenthaler + [noun] (e.g., Emmenthaler cheese, Emmenthaler flavour)[preposition] + Emmenthaler (e.g., with Emmenthaler, a sandwich of Emmenthaler)Vocabulary
Synonyms
Strong
Neutral
Weak
Vocabulary
Antonyms
Phrases
Idioms & Phrases
- “Like a slice of Emmenthaler (informal, describing something full of holes or gaps, e.g., a weak argument).”
Usage
Context Usage
Business
Used in import/export, gourmet food retail, and restaurant supply contexts.
Academic
Rare; might appear in culinary history, food science, or European cultural studies.
Everyday
Used when discussing cheese, cooking, or shopping in specialist stores.
Technical
Used in dairy science, cheesemaking, and Protected Designation of Origin (PDO) regulations.
Examples
By Part of Speech
adjective
British English
- The Emmenthaler flavour was distinctly nutty.
- It's an Emmenthaler-style cheese from Somerset.
American English
- The sandwich had an Emmenthaler cheese spread.
- He prefers an Emmenthaler-type cheese on his burger.
Examples
By CEFR Level
- I like Emmenthaler cheese.
- This cheese has big holes.
- We bought some Emmenthaler for the recipe.
- Emmenthaler is a Swiss cheese with a mild taste.
- The fondue recipe specifically calls for grated Emmenthaler for its excellent melting properties.
- Unlike generic 'Swiss cheese', authentic Emmenthaler has a protected geographical status.
- The affineur explained how the propionic acid fermentation in Emmenthaler production is responsible for its characteristic holes and nutty flavour.
- His defence was as full of logical fallacies as a slab of aged Emmenthaler is of holes.
Learning
Memory Aids
Mnemonic
Imagine a Swiss ALP with giant HOLES (the 'H' in EmmentHal-er), and you're telling a pal, 'Eh, man, TAHL-er cheese is from there.'
Conceptual Metaphor
HOLEY STRUCTURE FOR ABSENCE/INCOMPLETENESS (e.g., 'His plan was full of Emmenthaler-like gaps.').
Watch out
Common Pitfalls
Translation Traps (for Russian speakers)
- Не переводите дословно. Это 'Эмментальский сыр' или просто 'Эмменталь'. Избегайте кальки 'Эмменталер'.
- В русском языке 'швейцарский сыр' может быть более общим термином, в то время как 'Эмменталь' указывает на конкретный сорт с большими дырками.
Common Mistakes
- Misspelling: 'Emmentaler' vs. 'Emmenthaler' (both accepted, but inconsistency is common).
- Incorrect capitalisation in the middle of a sentence.
- Using as a countable noun incorrectly (e.g., 'an Emmenthaler' is less common than 'a piece of Emmenthaler').
Practice
Quiz
What is the primary characteristic that distinguishes Emmenthaler from many other cheeses?
FAQ
Frequently Asked Questions
Both are Swiss cheeses, but Emmenthaler is paler, milder, sweeter, and has much larger holes. Gruyère is firmer, denser, with smaller holes, and has a more complex, nutty, and slightly salty flavour.
The holes, called 'eyes', are formed by carbon dioxide gas released by specific bacteria (Propionibacterium freudenreichii) during the fermentation and ageing process.
Both spellings, 'Emmentaler' and 'Emmenthaler', are considered correct. The 'h' reflects an older spelling of the Emmental region's name.
Yes, it melts exceptionally well, which is why it's a classic choice for fondue, grilled cheese sandwiches, and cheese sauces.