Although it is named for the Emme River Valley in Switzerland where it was originally made, Emmental cheese can be made anywhere. France and Germany are big producers of Emmental.
Emmental is a firm cheese with a pale yellow color and a buttery, mildly sharp, slightly nutty taste. Emmental features the characteristic holes or "eyes" typical of Swiss cheese. The holes in Emmental are formed by gas bubbles released by the bacteria that are used in making the cheese.
Because it melts so well, Emmental is frequently used in sauces and grilled sandwiches. Emmental is one of the two main cheeses (along with Gruyère) in the traditional fondue recipe.