Andy Montoya
Emmental cheese, also known as Emmenthal, Emmenthaler, or Emmentaler, is a semi-hard cheese with a mild, nutty, and slightly sweet flavour. It originated in the Emme Valley in Switzerland and is known for its characteristic large holes or eyes. The cheese is commonly used in fondue, gratins, quiches, and sandwiches, and can be substituted for melting cheeses such as Gruyère. When storing Emmental cheese, it is advisable to look out for mould growth and store it in the refrigerator or freezer to prolong its life. In this paragraph, we will explore the various ways to serve this versatile and delicious cheese.
| Characteristics | Values |
|---|---|
| Cheese Type | Semi-hard |
| Origin | Emmental, Switzerland |
| Cheese Names | Emmenthal, Emmenthaler, Emmentaler, Swiss Cheese |
| Cheese Colour | Pale Yellow |
| Rind | Hard, Inedible |
| Rind Covering | Paper with producer's name |
| Flavour | Mild, Nutty, Sweet, Fruity, Full-flavoured, Buttery |
| Texture | Creamy, Firm |
| Aroma | Sweet, Buttery, Fresh-cut Hay |
| Storage | Refrigerator (up to 3- 6 weeks), Freezer (up to 3 months) |
| Serving Suggestions | Fondue, Gratins, Quiches, Sandwiches, Sauces, Toppings |
| Wine Pairing | Chardonnay, Fruity Reds, Medium-bodied Whites, Sparkling Wine, Aperitif Wines |
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What You'll Learn
Storing Emmental cheese
When storing Emmental cheese, it is important to first wrap it in parchment or wax paper, and then in plastic wrap. This helps to regulate the temperature and prevent the cheese from drying out and losing flavour. It also prevents the cheese from picking up flavours from other foods in the fridge. It is best to consume an opened package of Emmental cheese within 3 to 4 weeks, although it may still be safe beyond this period.
If you wish to store Emmental cheese for a more extended period, freezing is an option. 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. Properly stored, frozen Emmental cheese will maintain its best quality for about 6 to 8 months but will remain safe to consume beyond this time.
To thaw frozen Emmental cheese, it is recommended to defrost it in the refrigerator, which can take several hours or up to a day. Once thawed, the cheese can be kept for an additional 3 to 4 days in the refrigerator. It is best suited for cooked dishes, as it may become crumbly and lose some of its flavour.
To enjoy Emmental cheese at its fullest flavour, it is recommended to take it out of the refrigerator about 45 minutes to an hour before serving to allow it to come to room temperature. This enhances its flavour and brings out its full flavour profile.
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Pairing Emmental with wine
Emmental cheese, also known as Emmenthal, Emmenthaler, or Emmentaler, is a semi-hard cheese with a mild, nutty, and slightly sweet flavour. It is renowned for its characteristic large holes or "eyes" and is often used in fondue, gratins, quiches, and sandwiches. When pairing Emmental with wine, it's important to consider the cheese's mild and slightly nutty flavour. Here are some suggestions:
Pinot Grigio: A well-crafted Pinot Grigio from Italy will bring citrus and green apple notes that cut through the creaminess of the Emmental. The light body and good acidity of the wine provide a refreshing contrast, while the touch of florals adds a subtle complexity to the pairing.
Riesling: A Riesling from Alsace is an excellent choice, with its zesty citrus and stone fruit flavours. The balancing acidity of Riesling works well to cleanse the palate, making each bite of Emmental feel fresh.
New Zealand Pinot Noir: This wine offers a harmonious pairing with its spicy red cherry, raspberry, and plum notes. The smooth structure and good tartness of the wine balance well with the creaminess of the cheese, while the earthy undertones add depth to the pairing.
Chasselas: For a less typical but highly complementary choice, Chasselas from Switzerland offers vibrant acidity, orchard fruit, and mineral notes that pair beautifully with Emmental's mild and nutty flavour. As the Chasselas matures, it develops honey and nutty tones that mirror and enhance the characteristics of the cheese.
Other wine options that pair well with Emmental cheese include fruity reds, medium-bodied whites, vintage sparkling wine, and aperitif wines. A fondue pot with Emmental and Gruyere, for example, might be paired with Chardonnay. Jura Blanc is another great wine to try with Emmental.
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Using Emmental in fondue
Emmental, also known as Emmenthaler or Emmenthal, is a semi-hard cheese that originated in the Emme Valley in Switzerland. It is a staple in Swiss cuisine and is commonly used in fondue. The cheese is renowned for its characteristic large holes or "eyes" and its mild, nutty, and slightly sweet flavour. When making fondue, it is recommended to grate the cheese instead of chopping it, as this helps it melt faster and more evenly, resulting in a smoother fondue.
A classic Swiss fondue recipe includes a combination of Emmentaler and Gruyère, melted into a white wine base, with lemon juice and, optionally, kirsch. The lemon juice helps to stabilise the emulsion of melted cheese and wine, while also providing a bright flavour that balances the richness of the dairy fat. It is important to keep the heat low while melting the cheese to prevent the fondue from breaking.
When preparing the fondue, it is best to add the cheese slowly, in small handfuls at a time, whisking and thoroughly melting before adding more cheese. Cornstarch can also be added to help thicken the fondue and prevent clumping. For the wine, a dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is recommended, as the acid helps to cut through the richness of the cheese and keeps the fondue smooth.
To enhance the flavour of the fondue, you can rub the inside of the fondue pot with a garlic clove before adding the other ingredients. Additionally, spices such as pepper and nutmeg can be added to the mixture. When serving fondue, it is customary to provide a variety of dippers such as vegetables, bread, or meat.
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Emmental as a substitute for other cheeses
Emmental cheese, also known as Emmenthaler, is a semi-hard cheese with a mild, nutty, and slightly sweet flavour. It is renowned for its large holes or "eyes" and is often used in fondue, gratins, quiches, and sandwiches. If you're looking for a substitute for Emmental cheese, here are some options:
Jarlsberg
Jarlsberg is a semi-soft cheese that originates from Norway. It has a mild, nutty taste and a slightly sweet aroma. It is known for its smooth, creamy texture and its ability to melt beautifully, making it a great substitute for Emmental in recipes where melting is required, such as fondue or gratins.
Gouda
Gouda is a semi-hard cheese that originates from the Netherlands. It has a creamy, buttery taste and a smooth, firm texture. While Gouda may not have the same nuttiness as Emmental, it melts well and can be used as a substitute in fondues, sandwiches, and burgers.
Swiss Cheese
Swiss cheese is a mild, medium-hard cheese with a slightly sweet and nutty flavour. It is characterised by its large holes, which are created during the aging process. Swiss cheese is often used in sandwiches, burgers, and salads, and can provide a similar flavour and texture to Emmental.
Raclette
Raclette is a Swiss cheese that is perfect for melting. It is known for its unique serving method, where it is scraped directly onto other foods, such as meats, breads, and vegetables. Raclette has a strong, savoury flavour and a creamy texture, making it a good substitute for Emmental in melted cheese dishes.
Mozzarella
Mozzarella is a semi-soft, fresh cheese that originated in Italy. It has a mild, stretchy texture and is widely used in pizzas, pasta dishes, and salads. While it may not have the same nutty taste as Emmental, it can still work as a substitute in recipes where melting and stretchiness are desired.
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Emmental in sandwiches
Emmental cheese is a versatile ingredient that can be used in a variety of sandwiches. Its mild, nutty, and slightly sweet flavour, as well as its excellent melting properties, make it a popular choice for grilled cheese sandwiches. Here are some tips and recipes for using Emmental in sandwiches:
Grilled Cheese with Emmental, Caramelized Onions, and Mushrooms:
For this sandwich, you will need rye bread, Emmental cheese, fresh thyme, caramelized onions, sautéed mushrooms, grated Parmesan cheese, butter, salt, and a saucepan. Start by lining up two slices of rye bread and sprinkling each with Emmental cheese. Add fresh thyme leaves and caramelized onions to each slice. Top with sautéed mushrooms and sprinkle with grated Parmesan cheese and salt. Place another slice of bread on top to make a sandwich. Heat butter in a saucepan over medium heat, add the sandwich, and cook until golden brown on both sides. Remove the sandwich from the pan and add more Emmental cheese to the pan, allowing it to melt and form a crust. Finally, flip the sandwich, cut it in half, and serve.
"The Swiss" Emmentaler Grilled Cheese:
Inspired by a food truck in Nuremberg, this sandwich starts with thick-sliced white bread. Butter one side of each slice of bread and place butter-side down onto a hot skillet. Spread bacon grease on the skillet and add the first piece of bread. Top with Emmentaler cheese, trimming it to be slightly smaller than the bread. Add another slice of cheese and top with another slice of buttered bread. Cook until the bottom is golden brown and the cheese is soft and gooey. Cut the sandwich in half and serve.
Emmentaler Grilled Cheese with Bacon, Onions, Fried Potatoes, and Honey BBQ Sauce:
This sandwich variation includes bacon, grilled onions, fried potatoes, honey BBQ sauce, and Emmentaler cheese. Cook the bacon, onions, and potatoes to your desired level of doneness. Heat a skillet to 350°F and butter one side of each piece of bread. Place the bread, butter-side down, onto the skillet and top with cheese. Once the cheese is soft and gooey, remove the sandwich from the skillet and add the remaining ingredients. Top with another slice of buttered bread and serve.
When using Emmental in sandwiches, feel free to experiment with different types of bread, herbs, and additional ingredients to create your own unique combinations. Its melting properties and mild flavour make Emmental a versatile cheese that can enhance a variety of sandwich creations.
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Frequently asked questions
Emmental, also known as Emmenthal, Emmenthaler, or Emmentaler, is a semi-hard cheese that originated in the Emme Valley in Switzerland. It is known for its characteristic large holes or "eyes" and its mild, nutty, and slightly sweet flavour.
Emmental cheese can be stored in the refrigerator for up to three to six weeks. It can also be frozen for up to three months with minimal effect on its flavour and texture.
Emmental cheese is a versatile cheese that can be used in various dishes. It is commonly used in fondue, gratins, quiches, sandwiches, and sauces. It pairs well with fruits and can be melted as a topping.
Emmental cheese pairs well with a variety of wines, including fruity reds, medium-bodied whites, vintage sparkling wine, and aperitif wines. A specific wine recommendation is Jura Blanc.
One recipe that uses Emmental cheese is fondue. To make this, you will need Emmental cheese, Gruyere cheese, lemons, and white wine. Cut the cheese into small cubes and add them to a pot. Stir continuously in a figure-eight motion until the cheese is melted and smooth. Add the lemon juice and white wine to taste, and continue stirring until well combined. Transfer the fondue to a burner or low heat source to keep it warm while serving. Serve with bite-sized pieces of bread or baguette for dipping.
