Emmental cheese

Emmentaler
Country of origin	Switzerland
Region, town	Bern, Emmental
Source of milk	Cow
Pasteurized	Not traditionally
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 Swiss cheese that originated in the area around Emmental, Switzerland. It has a savoury, but mild taste. While the denomination "Emmentaler Switzerland" is protected, "Emmentaler" alone is not; similar cheeses of other origins, especially from France and Bavaria but even Finland, are widely available sold by that name.

Production

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 (This research has not been peer reviewed.)^[1] Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them.^[2] Emmentaler cheese is used in a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, particularly in gratins, and fondue, where it is mixed with Gruyère.

Emmentaler in Switzerland in the 21st century

Eighteen-month old raw milk Emmental AOC Extra produced by Swiss affineur Rolf Beeler

• 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” is produced in small rural dairies 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. The cheese is produced in a round shape with a natural rind, and aged in traditional cellars for a minimum of four months. This Emmentaler has three age profiles: classic - four months, reserve - eight months, and Premier Cru - 14 months.
• 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.

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

• Jarlsberg cheese
• Leerdammer
• Maasdam cheese
• Greve
• Culinary Heritage of Switzerland

References

1. Swiss cheese hole mystery solved: It's all down to dirt. BBC (28 May 2015). Retrieved May 31, 2015.
2. Scientific American Cheese Story August 2010 Pg 33
3. "AOC-Label für den Käse mit den grössen Löchern". Swiss Info. 13 September 2004. Retrieved 11 December 2009.
4. Emmentaler AOC website accessed 11 December 2009. It appears this AOC is not recognized in the EU.
5. "Worlds Best Cheese" (PDF) (Press release). Von Mühlenen AG. 24 March 2006. Retrieved 2009-12-11. accessed 11 December 2009
6. NICK HEYNEN (March 12, 2008). "CITY HOSTS SUPER BOWL OF CHEESE". Wisconsin State Journal. Retrieved 11 December 2009.. This article mentions 1,941 dairy products, including butters and cheeses.
7. EU Profile - Allgäuer Emmentaler (accessed 08/06/2009)
8. EU Profile - Savoie Emmental (accessed 08/06/2009)
9. EU Profile - Est-Central Emmental (accessed 08/06/2009)

External links

• Emmentaler in the online Culinary Heritage of Switzerland database.
• Cook's Thesaurus: Semi-Firm Cheeses