I wouldn't think emmental, Matthew...as much as a gently pressed semi-soft like a tomme with a higher floc multiplier and a very easy press. Take a look here, for example, one of Lovetree's sheep's milk cheeses, almost entirely under its own weight....curds are gathered and placed in colander, under whey, then set on a draining table, then flipped. And I think that's it. I could be wrong. But here's the cheese:
Drier than your Bethmale, but I think it's the same thing, mechanical openings, perhaps with some diacetyl strain(s) for butter and CO2?
Edit: whoops! Crossed in the mail with hoeklijn. Agreed, that's what I see, as well.
