Emmental cheese
| Emmentaler | |
|---|---|
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| Country of origin | Switzerland |
| Region, town | Bern, Emmental |
| Source of milk | Cows |
| Pasteurized | Traditionally, no |
| Texture | Hard |
| Aging time | 2-18 months depending on variety |
| Certification | Some varieties |
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Emmentaler or Emmental is a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. It is one of the cheeses of Switzerland, and is sometimes known as Swiss cheese. While the denomination "Emmentaler Switzerland" is protected, "Emmentaler" is not; as such, Emmentaler cheeses of other origins, especially from France and Bavaria, are widely available, and even Finland is an exporter of Emmentaler cheese.
Emmentaler has a savoury, but not very sharp taste. Three types of bacteria are used in the production of Emmentaler: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. The large holes formed within the cheese are caused by a presence of hay particles which cause gradually larger holes when the cheese is being matured. (This research has not been peer reviewed.) [1] Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them.[2] Emmentaler cheese is used in a variety of dishes, including some types of pizza, and ravioli, where it is often accompanied by prosciutto.
Contents
Emmentaler in Switzerland in the 21st century
- Emmentaler Switzerland AOC has been registered since 2000[3] as an appellation d'origine contrôlée (AOC).[4] In 2013, it was replaced by the appellation d'origine protégée (AOP) certification. This “original Emmentaler” must be aged for a minimum of four months. It is produced in a round shape with a natural rind, and aged in traditional cellars. The original Emmentaler exists with different age profiles: classic - four months, reserve - eight months, and Premier Cru - 14 months. It is produced with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures and rennet). Preservatives or ingredients from genetically modified organisms are not allowed. Emmental AOC is still produced in small rural dairies.
- Emmentaler Switzerland Premier Cru is a special Emmentaler aged for 14 months in humid caves. It was the first cheese from Switzerland to win the title World Champion at the Wisconsin (USA) Cheese World Championships in 2006.[5] It was nominated best cheese among over 1,700 competitors.[6] For this achievement, it has received a place in the Historic Museum in Bern, Switzerland.
In cooking, it is often put on top of gratins, or dishes which are 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 mixed with Gruyère cheese.
Emmentaler outside Switzerland
Several varieties of Emmentaler have certification, these include:
- Allgäuer Emmentaler, from Bavaria, Germany, has PDO status[7]
- Emmental de Savoie, from Savoie, France, has PGI status[8]
- Emmental français est-central from Franche-Comté, France, also has PGI status[9]
See also
References
- ↑ Swiss cheese hole mystery solved: It's all down to dirt. BBC (28 May 2015). Retrieved May 31, 2015.
- ↑ Scientific American Cheese Story August 2010 Pg 33
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Emmentaler AOC website accessed 11 December 2009. It appears this AOC is not recognized in the EU.
- ↑ Lua error in package.lua at line 80: module 'strict' not found. accessed 11 December 2009
- ↑ Lua error in package.lua at line 80: module 'strict' not found.. This article mentions 1,941 dairy products, including butters and cheeses.
- ↑ EU Profile - Allgäuer Emmentaler (accessed 08/06/2009)
- ↑ EU Profile - Savoie Emmental (accessed 08/06/2009)
- ↑ EU Profile - Est-Central Emmental (accessed 08/06/2009)
External links
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Wikimedia Commons has media related to Emmental (cheese). |
- Emmentaler in the online Culinary Heritage of Switzerland database.
- Cook's Thesaurus: Semi-Firm Cheeses
