Emmental cheese

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Emmental
Emmental 015.jpg
Other namesEmmenthal, Emmentaler, Emmenthaler[1]
Country of originSwitzerland
Region, townEmmental, canton of Bern
Source of milkCow
PasteurizedNot traditionally
TextureMedium-hard
Aging time2–18 months depending on variety
CertificationSome varieties
Named afterEmmental
Related media on Wikimedia Commons

Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese.

Emmental was first mentioned in written records in 1293, but first called by its present name in 1542.[2][3] It has a savory but mild taste. While the denomination "Emmentaler Switzerland" is legally protected, "Emmentaler" alone is not; similar cheeses of other origins, especially from France,[4] the Netherlands,[5] Bavaria, and Finland, are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese.

Production[edit]

Three types of bacteria are needed to prepare Emmental: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. Historically, the holes were a sign of imperfection, and until modern times cheese makers would try to avoid them.[6] Nowadays, however, eye formation is valued as a sign of maturation and quality and for example acoustic analysis has been developed just for this purpose.[7] Emmental cheese is usually consumed cold, as chunks or slices,[8] and is also used in a variety of dishes, particularly in gratins, and fondue, where it is mixed with Gruyère.

Protected varieties and nomenclature[edit]

Several varieties of Emmental have certification, including:

Eighteen-month-old raw-milk Emmental AOC

Switzerland

  • Emmentaler Switzerland AOC was registered in 2000 as an appellation d'origine contrôlée (AOC).[9][10] In 2013, it was replaced by the appellation d'origine protégée (AOP) certification. This original Emmental 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 Emmental has three age profiles: classic, aged at least four months; reserve, aged at least eight months; and Premier Cru, aged at least fourteen months.

Outside Switzerland

In many parts of the English-speaking world the terms "Emmentaler" and "Swiss cheese" are both used to refer to any cheese of the Emmenthal type, whether produced in Switzerland or elsewhere. The United States Department of Agriculture, for example, uses the terms Swiss cheese and Emmentaler cheese interchangeably.[14][15]

Emmental-style cheeses[edit]

Emmental cheese is very widely imitated around the world, often just called "Swiss cheese". Specific European types include:

See also[edit]

References[edit]

  1. ^ "Emmenthal definition and meaning". Collins English Dictionary. Retrieved 2020-11-08.
  2. ^ Dominik Sauerländer, Anne-Marie Dubler: Käse in German, French and Italian in the online Historical Dictionary of Switzerland, 5 February 2018.
  3. ^ Ehlers, S.; Hurt, J. (2008). The Complete Idiot's Guide to Cheeses of the World. Complete Idiot's Guide to. Alpha Books. p. 76. ISBN 978-1-59257-714-9. Retrieved May 19, 2016.
  4. ^ "Emmentaler". Cheese of France. Retrieved 25 October 2020.
  5. ^ "Emmentaler". Retrieved 25 October 2020.
  6. ^ Scientific American Cheese Story August 2010 Pg 33
  7. ^ González, Mariana; Budelli, Eliana; Pérez, Nicolás; Lema, Patricia (27 November 2019). "Acoustic techniques to detect eye formation during ripening of Emmental type cheese". Innovative Food Science & Emerging Technologies. 59: 102270. doi:10.1016/j.ifset.2019.102270.
  8. ^ "Emmentaler AOP", Switzerland Cheese Marketing. Retrieved 26 October 2020.
  9. ^ "Archived copy". Archived from the original on December 11, 2010. Retrieved December 11, 2009.CS1 maint: archived copy as title (link)
  10. ^ "AOC-Label für den Käse mit den grössen Löchern". Swiss Info. 13 September 2004. Retrieved 11 December 2009.
  11. ^ "DOOR". Ec.europa.eu. 1997-01-24. Retrieved 2016-05-14.
  12. ^ "DOOR". Ec.europa.eu. 1996-06-21. Retrieved 2016-05-14.
  13. ^ "DOOR". Ec.europa.eu. Retrieved 2016-05-14.
  14. ^ Swiss Cheese, Emmentaler Cheese Grades and Standards, U.S. Department of Agriculture, accessed March 25, 2020
  15. ^ How to Buy Cheese, U.S. Department of Agriculture (1971), p. 15

External links[edit]