Bushra Griffith
Emmental cheese is a type of Swiss cheese known for its excellent melting properties. Its semi-hard texture, low moisture content, and high melting point make it ideal for achieving a gooey, melty texture without developing lumps. When melting Emmental cheese, it is important to grate or chop it into small pieces to ensure even melting and prevent clumping. The cheese can then be placed in a non-stick saucepan over low heat, with frequent stirring to avoid burning. Alternatively, it can be melted in the microwave in short intervals, with the addition of milk or cream for a smoother, creamier texture. Emmental cheese is commonly used in fondues, sandwiches, gratins, casseroles, and pasta bakes, adding a mellow flavour and smooth consistency to various dishes.
| Characteristics | Values |
|---|---|
| Melting method | Stovetop, microwave, or oven |
| Preparation | Grate, shred, or chop into small pieces |
| Additives | Milk, cream, sour cream, wine, beer, vinegar, lemon, or water |
| Texture | Semi-hard |
| Moisture content | Low |
| Melting point | High |
| Freezing | Possible, but affects texture |
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What You'll Learn
Grate or chop the cheese into small pieces
Grating or chopping Emmental cheese into small pieces is an important step in the melting process. This step ensures that the cheese melts evenly and prevents clumping. When grating Emmental cheese, you can use a traditional box grater, a handheld cheese grater, or a food processor.
Using a box grater or a handheld cheese grater allows for more control over the size of the grated pieces, with the former offering three grater sizes and a shaver blade. This method is ideal if you want flat and long pieces of cheese, which work well for layering in dishes like quesadillas or lasagna. However, it can be time-consuming and tedious.
Food processors, on the other hand, offer a faster alternative. By placing the cheese in the bowl and pulsing, you can quickly grate a large amount of cheese. This method produces a nubby, pebbly texture similar to pre-grated cheese, which is excellent for bread crumb coatings, dressings, and toppings.
If you don't have access to a grater or food processor, you can also chop the cheese into small pieces using a sharp knife. This method requires a reliable and razor-sharp knife to achieve the desired shreds.
Regardless of the method chosen, grating or chopping Emmental cheese into small pieces is a crucial step to ensure even melting and prevent clumping when creating dishes like fondue or sauces that require a smooth, lump-free texture.
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Use a non-stick pan over low heat
Emmental cheese is known for its excellent melting properties. It is a semi-hard cheese that melts easily and smoothly, rarely developing lumps. Its low moisture content and high melting point make it ideal for achieving a gooey, melty texture.
To melt Emmental cheese in a non-stick pan over low heat, follow these steps:
First, grate or chop the cheese into small pieces. This will help the cheese melt evenly and prevent clumping. If you're using a block of Emmental, it's easier to grate when cold, but you can also buy pre-grated cheese to save time. Pre-grated cheese may not melt as well as freshly grated cheese, but it will still work.
Next, place the grated or chopped Emmental in a non-stick pan over low heat. Stir the cheese frequently to prevent burning and sticking. If the cheese starts to stick to the pan, add a little milk to help it along. You can also add a dash of white wine vinegar or lemon juice to prevent clumping and add a flavour boost.
Continue heating and stirring until the cheese is fully melted. Once melted, remove it from the heat immediately.
Using a non-stick pan over low heat is an effective method for melting Emmental cheese. It gives you control over the temperature, helping to avoid burning the cheese. This method is ideal for achieving a smooth, creamy melt without lumps.
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Add milk to prevent clumping
Emmental cheese is a semi-hard Swiss cheese with excellent melting qualities. It rarely develops lumps when melted, making it a versatile cheese for sauces and fondue.
When melting cheese, it is important to grate or chop it into small pieces to prevent clumping. If you are using a hard cheese, such as cheddar, grating it is the best option. Once the cheese is in small pieces, place it in a non-stick saucepan over low heat. Stir the cheese frequently as it melts, and be careful not to let it burn.
If your cheese starts to clump, adding a small amount of milk can help. Milk can be added to a cheese sauce to thin it out and improve its consistency. It can also be added directly to melting cheese in a saucepan to prevent clumping and improve texture.
To make a cheese sauce without lumps, start by creating a roux with butter and flour. Warm milk is then slowly incorporated into the roux, ensuring a smooth mixture. If milk is added too quickly, lumps can form as the roux does not have time to blend smoothly. Once the milk has been added, the cheese can be incorporated. It is important to add the cheese slowly and in small amounts to prevent clumping.
Adding milk to your cheese as it melts can help prevent clumping and improve the texture. This technique can be used for Emmental cheese, which already has excellent melting qualities and rarely develops lumps.
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Freeze Emmental for longer shelf life
Emmental cheese is recognised for its high-calorie content, rich protein composition, and notable fat levels. It is one of the most famous types of Swiss cheese and is known for its semi-hard texture and excellent melting qualities.
To increase the shelf life of Emmental cheese, it is recommended to wrap the cheese tightly in wax or parchment paper, allowing it to breathe while protecting it from moisture and odours. It should then be covered with plastic wrap or aluminium foil and stored in the refrigerator, ideally in a dedicated cheese drawer, away from strong-smelling foods. The refrigerator temperature should be maintained between 35°F to 40°F (1.7°C to 4.4°C) to reduce bacteria growth.
For extended preservation, Emmental cheese can be frozen, which is particularly useful for blocks, cubes, or slices. To freeze, cut the cheese into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag. Ensure that as much air as possible is removed from the freezer bag before sealing. Frozen Emmental cheese will maintain its best quality for about six to twelve months, and will remain safe beyond that time if kept constantly frozen.
Defrosting should be done slowly in the refrigerator to prevent the development of harmful bacteria and to maintain the cheese's texture. It is important to note that the texture of the cheese may change after freezing, becoming crumbly and dry, hence it is often better used for cooking in soups, sauces, and casseroles rather than direct consumption.
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Emmental is versatile and can be used in sauces, sandwiches, gratins, casseroles, and quiches
Emmental is a versatile cheese with a mild, nutty, buttery, and slightly fruity flavour. It is a semi-hard, yellow cheese with large holes, known as "eyes", which are formed during the fermentation process. Its meltability makes it a good choice for sauces, sandwiches, gratins, casseroles, and quiches.
When melting Emmental cheese, it is best to grate or chop the cheese into small pieces first. This helps the cheese melt evenly and prevents clumping. Place the grated cheese in a non-stick saucepan over low heat and stir frequently to prevent burning. If the cheese starts to get lumpy, add a dash of white wine vinegar or lemon. If it sticks to the bottom of the pan, add a little milk. Once melted, remove from the heat. Alternatively, you can melt the cheese in a microwave on high power in 30-second intervals, stirring between each interval.
For a rich, creamy cheese sauce, add a little cream, milk, or sour cream to the melted cheese. Whisk the mixture until smooth and creamy, adding more milk or cream to achieve the desired consistency. Butter and flour are also essential ingredients for a smooth and luxurious sauce.
Emmental is an excellent choice for gratins, casseroles, and quiches. Its mild flavour and meltability enhance these dishes without overwhelming other ingredients. For a quiche, combine eggs and milk or cream, add your choice of meat, seafood, vegetables, or cheese, and pour the mixture into a pie crust before baking.
Emmental's meltability also makes it perfect for sandwiches, particularly grilled cheese sandwiches. Its mild flavour won't overpower other sandwich ingredients, such as in a classic ham-and-cheese or Reuben sandwich.
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Frequently asked questions
Emmental cheese has excellent melting qualities and a mellow flavour. The easiest way to melt it is in a pan on the stove top, as this allows you to control the temperature and avoid burning the cheese. Grate or chop the cheese into small pieces, then place it in a non-stick pan over low heat. Stir the cheese frequently as it melts.
Emmental is a versatile cheese that can be used in sauces, fondues, gratins, casseroles, quiches, pasta bakes, sandwiches, egg-based dishes, soups, salads, and more.
Yes, you can freeze Emmental cheese in an airtight container for up to six to nine months. However, defrosting may affect the texture of the cheese, making it rubbery or dry. While it may not be pleasant as a snack, frozen Emmental cheese will still melt beautifully and is suitable for cooking.
