Emmental is one of the most famous cheeses in Europe, which is produced from the 13th century in the valley of the Emme River in Switzerland, after which it was named. It is recognizable by its cavities and sweet taste. It belongs to the hard fat cheeses ripened for at least four months, and because of its size (100-120 kg), smell and taste proudly carries the title of "king of cheeses". Only the 1953rd year Switzerland had failed to protect the label "originally Swiss" which did not prevent its production reaches a high quality and in other European countries such as Germany, France, Austria, Finland, etc. In Switzerland, still makes the indigenous way from raw cow's milk, which involves a lot of hard work and manual labor, resulting in a product of superior quality. That produced Emmental AOC labeled and wearing a printed number on the farm where it is produced. As the demand for cheese has grown, new industrial achievements are made possible and facilitated rapid production of Emmental cheese in large quantities while keeping the quality of the product. Thus, in certain phases of handmade replace with machines. Today in curd processing instead of manual mixing using various performance blender in tubs for expansion. A step forward is the use of separator curd from whey which is washed out of the use of using a cheese cloth. Molding is also mechanized, while pressing and continuous use of the pre presses that enable continuous production without downtime. Traditionally used for brining concrete or wooden pools that are in the industry replaced with practical systems for salting which also provide continuity. The result of the production improvement is the spread and availability of this "king of cheeses" around the world.