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Emmental, or Emmentaler, is the cheese widely known as Swiss cheese in North America, Australia, and New Zealand. It is a yellow, medium-hard cheese with a mildly tangy flavour from lactic acid fermentation. It is characterised by large holes left by gas bubbles produced during fermentation of the cheese.
Much of the "Swiss cheese" produced under that name, and not designated Emmentaler, is in fact a processed cheese that is not made to the traditional Emmentaler process.