Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the Emme valley, Switzerland. It is classified as a Swiss-type cheese.

There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.