A reknowned cheese originally from the Emme valley, in Switzerland (imitations go by the names of "emmental" or "emmethal", but only the original is called "emmentaler", as of October 2003). Nowadays it is produced all over the world. It is made with cow's milk, processed in a way very similar to Gruyère, only the aging takes place in warmer cellars that have a lower humidity. These factors favor the growth of propionic acid-producing bacteria which give Emmentaler its characteristic flavor and large wholes. It has a mild and harmonic taste, and an ivory-white paste. It is often found in Italian cuisine, in pasta dishes (such as lasagne), with polenta, inside "involtini" (meat or vegetable rolls), and on pizza, as it melts easily without releasing liquids.