| Emmentaler | |
|---|---|
| Country of origin | Switzerland |
| Region, town | Berne, Emmental |
| Source of milk | Cows |
| Pasteurised | Traditionally, no |
| Texture | hard |
| Aging time | 2-14 months depending on variety |
| Certification | No |
Emmental or Emmentaler is a cheese from Switzerland. It is sometimes known as Swiss cheese in North America, Australia and New Zealand, although Swiss cheese does not always imply Emmentaler.
The cheese originally comes from the Emme valley in the canton of Bern. Unlike some other cheese varieties, the denomination "Emmentaler" was not protected ("Emmentaler Switzerland" is, though). Hence, Emmentaler of other origin, especially from France and Bavaria, is widely available and even Finland is an exporter of Emmentaler cheese.
Emmentaler is a yellow, medium-hard cheese. It has a savoury, but not very sharp, taste. Three types of bacteria are used in the production of Emmentaler: Streptococcus thermophilus, Lactobacillus, and Propionibacterium freudenreichii. In the late stage of cheese production, P. freudenreichii consumes the lactic acid excreted by the other bacteria, and 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.[1]
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In cooking, it is often put on top of gratins, dishes which are then put in the oven to let the cheese melt and become golden-brown and crusty. It is also used for fondue, in which case it is blended with Gruyère cheese.
Several varieties of Emmental or Emmentaler have certification, these include:
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