Emmenthal (also known as Emmental, Emmentaler, and Emmenthaler) is a smooth, semihard cheese made from cow's milk. It has a firm, dense body and a hard, inedible rind. It ranges from smooth and buttery to nutty, fruity, and full-flavored.

Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese. Emmental was first mentioned in written records in 1293, but first called by its present name in 1542