Emmental (cheese)

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]

Contents

Emmentaler in Switzerland in the 21st century

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.

Emmental outside Switzerland

Several varieties of Emmental or Emmentaler have certification, these include:

See also

References

  1. ^ Scientific American Cheese Story August 2010 Pg 33
  2. ^ "AOC-Label für den Käse mit den grössen Löchern". Swiss Info. 13 September 2004. http://www.swissinfo.ch/ger/index.html?cid=4092536. Retrieved 11 December 2009. 
  3. ^ Emmentaler AOC website accessed 11 December 2009. It appears this AOC is not recognized in the EU.
  4. ^ "Worlds Best Cheese" (Press release). Von Mühlenen AG. 24 March 2006. http://www.vonmuhlenen.ch/doc/vonmuhlenen_press_060324e.pdf. Retrieved 2009-12-11.  accessed 11 December 2009
  5. ^ NICK HEYNEN (March 12, 2008). "CITY HOSTS SUPER BOWL OF CHEESE". Wisconsin State Journal. http://host.madison.com/news/article_770c1a80-80fb-50e3-83f6-4694c579b4e2.html. Retrieved 11 December 2009. . This article mentions 1,941 dairy products, including butter and cheese.
  6. ^ EU Profile - Allgäuer Emmentaler (accessed 08/06/2009)
  7. ^ EU Profile - Savoie Emmental (accessed 08/06/2009)
  8. ^ EU Profile - Est-Central Emmental (accessed 08/06/2009)

External links