EMMENTHAL CHEESE is a variety of fairly hard cheese that originated in Switzerland, but is now made in many other countries.
"Woman's Institute Library of Cookery, Vol. 2" by Woman's Institute of Domestic Arts and Sciences
In 1804 the home was moved to Utzenstorf, a village in the Bernese Emmenthal.
"Encyclopaedia Britannica, 11th Edition, Volume 4, Slice 1" by Various
On the other side of the Aar the ground rises gently up to hilly Emmenthal, and behind it rises the chain of the Alps.
"Pictures of German Life in the XVIIIth and XIXth Centuries, Vol. II." by Gustav Freytag
Swiss cheese, variously known as Gruyere, Emmenthal, Schweitzer and Swiss, had its origin in the Alpine cantons of Switzerland.
"The Book of Cheese" by Charles Thom and Walter Warner Fisk
2 cups cream, half-and-half or milk 1 sprig thyme, optional 1 clove garlic, optional 3 eggs plus 2 yolks Pinch cayenne ½ teaspoon salt ½ cup grated semihard cheese, like Gruyère, Comté or Emmenthal ½ cup grated Parmesan.