I am wondering what the difference in Emmental and Gruyere is. I have looked all over the internet and found different things. I think that from what I have found Emmental is a low fat cheese and Gruyere is a full fat. Both cheeses get the propionic added to them, but the Gruyere does not have the warm aging period so that the eyes do not form. One place I found said that Emmental is not a washed rind cheese but Gruyere is. I thought it was pretty common to wash an Emmental so I didn't see that this point was valid. The other point that I found was the aging time. Gruyere said to age it 10 months to a year, and most Emmental recipes say something like 4 months to a year. I know that the longer you age it, the better it gets, but mine never lasts past 6 months.
The actual recipes for making the cheese sounds the same to me, the heat temperatures, the curd size, the cooking times, the difference seems to be in the milk fat and the way that you age it.