We purchased some Emmental at Murray's cheese shop when we were in Atlanta visiting our daughter. I did a google search for pizza recipes that used emmental, and found this one that was a definite winner. I used my basic bread dough which I rolled out onto a pizza stone that had been sprayed with olive oil spray and dusted with corn meal. I then baked it in a 425 degree oven for 5 minutes. While the dough was rising, I took a sweet onion that I had sliced very thin and caramelized by sauteing it in olive oil over a medium heat. When I pulled the crust out of the oven, I brushed it with some olive oil and topped it with the caramelized onion.Emmentaler is a yellow, medium-hard cheese. It has a savory, but not very sharp, taste. In the late stage of cheese production a bacteria, P. freudenreichii, releases carbon dioxide gas, which slowly forms the bubbles that make holes. Failure to remove CO2 bubbles during production, due to inconsistent pressing, results in the large holes ("eyes") characteristic of this cheese. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them.