From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also Emmentaler, Emmenthal, Emmenthaler. A Swiss cheese made from skim cow's milk, Emmental means "valley of Emme", after the river running through Switzerland. Cutting open the 250-pound (113-kg) wheel reveals large holes, or "eyes." The cheese has a natural rind and is softer and much milder than Gruyère, often used to make fondue.
