Emmental cheese: Difference between revisions
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* '''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.<ref>{{cite press release |title= Worlds Best Cheese |url= www.vonmuhlenen.ch/doc/vonmuhlenen_press_060324e.pdf |publisher= Von Mühlenen AG |date= 24 March 2006|accessdate=2009-12-11}} accessed 11 December 2009</ref> It was nominated best cheese among over 1,700 competitors.<ref>{{cite news |title= CITY HOSTS SUPER BOWL OF CHEESE |newspaper= Wisconsin State Journal |author= NICK HEYNEN |date= March 12, 2008 |url=http://host.madison.com/news/article_770c1a80-80fb-50e3-83f6-4694c579b4e2.html |accessdate= 11 December 2009}}. This article mentions 1,941 dairy products including butter and cheese.</ref> For this achievement it has received a place in the Historic Museum in Bern Switzerland. |
* '''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.<ref>{{cite press release |title= Worlds Best Cheese |url= www.vonmuhlenen.ch/doc/vonmuhlenen_press_060324e.pdf |publisher= Von Mühlenen AG |date= 24 March 2006|accessdate=2009-12-11}} accessed 11 December 2009</ref> It was nominated best cheese among over 1,700 competitors.<ref>{{cite news |title= CITY HOSTS SUPER BOWL OF CHEESE |newspaper= Wisconsin State Journal |author= NICK HEYNEN |date= March 12, 2008 |url=http://host.madison.com/news/article_770c1a80-80fb-50e3-83f6-4694c579b4e2.html |accessdate= 11 December 2009}}. This article mentions 1,941 dairy products including butter and cheese.</ref> For this achievement it has received a place in the Historic Museum in Bern Switzerland. |
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It is noteworthy that "Swiss Cheese" not made in Switzerland typically tastes considerably different, primarily because the raw milk to make the cheese should not be transported over long distances, as the vibrations homogenize the milk, and thereby change the outcome.{{Citation needed|date=July 2009}} |
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In cooking, it is often put on top of [[gratin]]s, 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 [[Gruyere cheese]]. |
In cooking, it is often put on top of [[gratin]]s, 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 [[Gruyere cheese]]. |
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Revision as of 12:42, 7 March 2010
| 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 [clarification needed] |
| Named after | Emmental |
 Related media on Commons | |
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. Even Finland is an exporter of Emmentaler cheese.
Emmentaler is a yellow, medium-hard cheese, with characteristic large holes. It has a piquant, but not very sharp taste. Three types of bacteria are used in the production of Emmentaler: Streptococcus thermophilus, Lactobacillus, and Propionibacter shermani. In the late stage of cheese production, P. shermani consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make holes.
Emmentaler in Switzerland in the 21st century
- Emmentaler Switzerland AOC is registered since 2000[1] as an AOC (Appellation d'origine contrôlée).[2] This “original Emmentaler” has to be aged for a minimum of 4 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 4 month, reserve 8 month, Premier Cru 14 month. It is produced with raw cow milk adding only natural ingredients (water, salt, natural starters 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.[3] It was nominated best cheese among over 1,700 competitors.[4] 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, 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 Gruyere cheese.
Emmental outside Switzerland
Several varieties of Emmental or Emmentaler have certification, these include:
- Allgäuer Emmentaler, from Bavaria, Germany and has PDO status.[5]
- Emmental de Savoie, from Savoie, France and has PGI status.[6]
- Emmental français est-central from Franche-Comté, France and also has PGI status.[7]
See also
References
- ^ "AOC-Label für den Käse mit den grössen Löchern". Swiss Info. 13 September 2004. Retrieved 11 December 2009.
- ^ Emmentaler AOC website accessed 11 December 2009. It appears that this AOC is not recognized in the EU.
- ^ [www.vonmuhlenen.ch/doc/vonmuhlenen_press_060324e.pdf "Worlds Best Cheese"] (PDF) (Press release). Von Mühlenen AG. 24 March 2006. Retrieved 2009-12-11.
{{cite press release}}: Check|url=value (help) accessed 11 December 2009 - ^ 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 butter and cheese.
- ^ 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
Wikimedia Commons has media related to Emmentaler.
- Emmentaler in the online Culinary Heritage of Switzerland database.
- Cook's Thesaurus: Semi-Firm Cheeses