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Emmental cheese (sometimes also called Emmentaler or Emmenthal) is a [Swiss cheese]. It first came from [Switzerland]. It is named [after the] Emmental, the valley of a river, near Berne. Emmental cheese was first made around 1292 in that region. Emmental cheese is left to ripen for a period of 6-7 weeks. Ripening it for 8-12 weeks gives a more spicy (salty) cheese. In Europe, about 464 200 tons of Emmental are produced each year.
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