Kamil Perry
Emmental, Emmentaler, or Emmenthal is a medium-hard cheese that originated in Switzerland. It is often referred to as Swiss cheese in many parts of the world, especially in North America, where Swiss cheese is used to refer to any cheese with holes. In Switzerland, however, this cheese is named after the region from which it came, Emmental. While traditional Swiss cheese is made with raw milk, some modern versions, including those produced in the United States, are made with pasteurized milk to minimize the risk of foodborne illness.
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What You'll Learn
Emmental cheese is made with pasteurized cow's milk
Emmental cheese, also known as Swiss cheese, is made with pasteurized cow's milk. It is a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. The cheese is aged for a minimum of four months, during which time it develops its characteristic flavour and texture. The longer the fermentation period, the more pronounced the flavour, as a longer fermentation period gives bacteria more time to act.
Emmental is classified as a Swiss-type or Alpine cheese. The term "Swiss cheese" is often used to refer to any variety of cheese that resembles Emmental, which is famous for its distinctive holes, also known as "eyes". The holes are formed by the carbon dioxide released by bacteria during the late stages of cheese production. The larger the holes in a Swiss cheese, the more flavourful it is, but this also means that the cheese does not slice well and comes apart in mechanical slicers.
In the United States, Swiss cheese is often made with pasteurized or part-skim milk, unlike the original Swiss cheese made with raw milk. The United States Department of Agriculture uses the terms "Swiss cheese" and "Emmentaler cheese" interchangeably. In Australia, both terms are used, along with “Swiss-style cheese”, to differentiate between the two.
Emmental cheese is usually consumed cold as chunks or slices and is also used in various dishes, particularly gratins and fondue. It is a favourite among cheese lovers and chefs for its smooth melting properties and unique taste. The traditional aging process results in a classic nutty, straw aroma, smooth texture, and a mild, buttery taste.
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It's a Swiss-type or Alpine cheese
Emmental cheese, also known as Emmentaler or Emmenthal, is a Swiss-type or Alpine cheese. It is a yellow, medium-hard cheese with a savoury but mild taste. It is characterised by its distinctive holes, which were once considered imperfections but are now valued as a sign of maturation and quality.
Swiss-type or Alpine cheese refers to a class of hard or semi-hard cheeses that originated in the Alps of Europe. These cheeses are made using traditional methods, reflecting the needs of Alpine transhumant makers. During the summer months, cowherds would bring their cows up to the alpine pastures and collect the milk to make large cheeses that would feed the community through the winter. This practice, known as transhumance, involved pooling resources and taking advantage of the fertile valleys for growing crops.
The cheesemaking process for Swiss-type or Alpine cheese involves cutting the curd into small particles to facilitate whey expulsion, which is now often done by stirring with a "cheese harp". The curds are then cooked at high temperatures and pressed, reducing the moisture content. This low acidity and salt content environment promotes the growth of particular bacteria, especially Propionibacterium freudenreichii subspecies shermanii, which produces gases that form the holes in the cheese.
Alpine cheeses are characterised by their firm yet elastic texture, low salt content, and excellent melting abilities. They have a wide range of flavours, from fresh-cut grass to chocolate to toasted hazelnuts, depending on the forage of the animals whose milk is used. Emmental, for example, is known for its nutty, slightly sweet flavour.
In addition to Emmental, other well-known Swiss-type or Alpine cheeses include Gruyère, Appenzeller, Beaufort, and Comté. These cheeses are widely exported and enjoyed in various dishes, such as gratins, fondue, mac and cheese, and grilled cheese.
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It has distinctive holes, known as eyes
Emmental cheese, also known as Swiss cheese, is a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. It is known for its distinctive holes, called "eyes". The presence of eyes in Swiss cheese is due to the production of carbon dioxide by bacteria during fermentation. Specifically, three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). During cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms bubbles that develop into the eyes.
Historically, the eyes in Swiss cheese were considered imperfections, and cheesemakers tried to avoid them. However, in modern times, the presence of eyes is valued as an indicator of maturation and quality. The larger the eyes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period allows more time for bacterial action. Despite this, large eyes pose a problem during slicing, as the cheese tends to come apart in mechanical slicers. As a result, U.S. industry regulators have reduced the minimum eye size for Swiss cheese to receive the Grade A stamp.
The term "Swiss cheese" is often used to refer to any variety of cheese that resembles Emmental cheese, which has holes. In the United States, Swiss cheese is sometimes made with pasteurized milk, while the original Swiss cheese from Switzerland is made with raw milk. Pasteurized Swiss cheese is recommended for babies and toddlers to reduce the risk of foodborne illness.
In summary, the distinctive holes or eyes in Emmental or Swiss cheese are formed due to bacterial activity during fermentation. While historically considered imperfections, eyes are now valued as indicators of quality and maturation, with larger eyes indicating a stronger flavour. The term "Swiss cheese" is used generically for cheeses with holes, and pasteurized Swiss cheese is recommended for infants to reduce the risk of foodborne illness.
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It's savoury but mild in taste
Emmental cheese, also known as Emmenthaler, Emmenthal or Emmenthaler, is a Swiss cheese with a savoury yet mild taste. It is a semi-hard cheese with a distinctive appearance, characterised by its signature holes or "eyes". These holes are formed during the fermentation process when carbon dioxide is released by the bacteria culture added to the milk. The size of the holes can vary depending on the specific production methods used by different cheesemakers.
Emmental cheese is made from raw cow's milk and has a nutty and slightly sweet flavour profile. It pairs well with fruits such as apples, pears and grapes, as well as nuts like walnuts and almonds. The cheese is often used in fondue and is a common ingredient in sandwiches, quiches, gratins and cheese plates. It melts easily, making it a popular choice for cheese sauces and toppings.
While Emmental is a type of Swiss cheese, not all Swiss cheese is Emmental. In the United States, cheeses similar to Emmental are often sold under the label of Swiss cheese, and the term "Swiss cheese" is used to refer to a group of cheeses that resemble Emmental. American Swiss cheese is typically made with pasteurized cow's milk, while traditional Emmental is made with unpasteurized milk.
Emmental cheese has a rich history, with its origins traced to the 13th-century canton of Bern in Switzerland, making it the country's oldest known cheese variety. The cheese has a PDO status (Protected Designation of Origin) and is recognised as an appellation d'origine protégée (AOP) in Switzerland, ensuring that it is produced with traditional methods and natural ingredients.
Overall, Emmental cheese is a versatile and popular cheese known for its distinctive appearance, savoury yet mild taste, and melting texture, making it a favourite ingredient in various dishes and a delightful choice for cheese enthusiasts.
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It's usually consumed cold
Emmental, Emmentaler, or Emmenthal is a type of Swiss-type cheese that originated in the Emme Valley in Switzerland. It is a yellow, medium-hard cheese with a savoury but mild taste. The terms "Emmentaler" and "Swiss cheese" are often used interchangeably for Emmental-style cheese, and Swiss cheese is sometimes used to refer to any variety of cheese that resembles Emmental.
Emmental cheese is usually consumed cold, in chunks or slices, and is also used in various dishes, such as gratins and fondue. When serving, it is recommended to allow the cheese to come to room temperature before serving to fully appreciate its flavour and texture. This can be achieved by storing it in the refrigerator and then letting it adjust to room temperature before consumption.
The distinctive holes in Emmental cheese, known as "eyes," were historically considered imperfections, but today they are valued as a sign of maturation and quality. The larger the eyes in Swiss cheese, the more pronounced its flavour, as a longer fermentation period allows more time for bacterial action. However, cheese with large eyes does not slice well and tends to come apart in mechanical slicers.
Emmental cheese is crafted from high-quality cow's milk and aged for a minimum of four months, resulting in a versatile cheese with a rich texture and unique taste. The ageing process gives it a nutty, slightly sweet flavour with hints of fruit and a mild, creamy, or buttery finish. The fermentation during the maturation process also produces the familiar "eyes" throughout the cheese.
In terms of food preparation, Swiss cheese, including Emmental, is often served in thin slices or bite-sized pieces. It can also be melted over bread, tortillas, pasta, beans, or vegetables. When serving to babies, it is recommended to offer pasteurized Swiss cheese cut into long, flat slices to reduce the choking risk.
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Frequently asked questions
Emmental, also known as Emmentaler or Emmenthal, is a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. It is classified as a Swiss-type or Alpine cheese.
Traditional Emmental cheese from Switzerland is made with raw milk. However, some types of Swiss cheese, including Emmental, are sometimes made with pasteurized milk in other countries like the United States.
In Switzerland, Swiss cheese is named after the alpine region from which it came, Emmental. The terms "Swiss cheese" and "Emmentaler cheese" are often used interchangeably to refer to any cheese with holes that resembles Emmental.
Emmental cheese is made using three types of bacteria: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. The carbon dioxide produced by the bacteria forms the distinctive holes in the cheese, known as "eyes."
Emmental cheese has a nutty, slightly sweet flavor with hints of fruit and a mild, creamy, or buttery finish.
