Kamil Perry
Emmentaler, also known as Emmental or Emmenthal, is a medium-hard cheese with a nutty flavour that originated in the Emme Valley in Switzerland. It is classified as a Swiss-type cheese and is considered Switzerland's most famous cheese. However, the majority of Swiss cheese consumed outside Switzerland is not true Emmentaler, as it is usually industrially produced and may not follow the traditional handcrafted cheesemaking process of Emmentaler. Emmentaler is designated with an AOP (Appellation d'Origine Protégée) label, which specifies that it must be produced in small rural dairies with raw cow's milk and only natural ingredients.
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What You'll Learn
- Emmentaler is a medium-hard, nutty-flavoured Swiss cheese
- It is made from fresh milk in the Emmental region of Switzerland
- The name 'Emmentaler' is protected in Switzerland and a few other countries
- The cheese has distinctive holes caused by a second stage of fermentation
- It is used in dishes like fondue and gratins, and pairs well with wine
Emmentaler is a medium-hard, nutty-flavoured Swiss cheese
Emmentaler is a variety of Swiss cheese. It is a medium-hard cheese with a nutty flavour and a yellow hue. It is often regarded as Switzerland's most famous cheese, and its name is derived from the German word for "old-world Swiss cheese". Emmentaler is produced in the Emmental region of Switzerland, and its unique fermentation process gives it a distinctive second stage of propionic acid fermentation, resulting in the formation of carbon dioxide gas pockets that create the cheese's signature holes.
The process of making Emmentaler cheese is carefully controlled and handcrafted, using fresh milk from the Emmental region. The cheese has a savoury yet mild taste and is typically consumed cold in chunks or slices. It is also used in various dishes, such as gratins and fondue, where it is commonly paired with another popular Swiss cheese, Gruyère.
While Emmentaler is considered a traditional artisanal product, its image may be perceived as a little old-fashioned due to its historical popularity. The cheese faced a challenge in maintaining its reputation, as it was often seen as a staple rather than a delicacy, even within Switzerland. Additionally, the majority of "Swiss cheese" consumed outside of Switzerland is not authentic Emmentaler, contributing to the cheese being taken for granted.
Emmentaler has a distinct flavour that sets it apart from traditional Swiss cheese. It is nuttier and sharper in taste, without the bite associated with aged Swiss varieties. This unique flavour profile makes it a versatile ingredient, enhancing dishes such as croque monsieur sandwiches, pasta, and fondue. Emmentaler is also enjoyed in a traditional European preparation, where it is cubed and combined with beef sausage cervelat, mayonnaise, lemon juice, and herbs.
Emmentaler is more than just a delicious cheese; it is an integral part of Swiss culture and cuisine. Its protected designation of origin and traditional handcrafted production set it apart from imitations. While it may face challenges in maintaining its reputation and authenticity, Emmentaler remains a beloved and iconic symbol of Switzerland, cherished by cheese connoisseurs worldwide.
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It is made from fresh milk in the Emmental region of Switzerland
Emmentaler, also known as Emmenthal or Emmental, is a medium-hard, yellow cheese with a nutty and sharp flavour. It is a Swiss-type cheese that originated in the Emme Valley in Switzerland. The name "Emmentaler" is derived from the German word for "old-world Swiss cheese". While the cheese is recognised as a geographical indication in several countries, including the Czech Republic, France, and Germany, true Emmentaler cheese can only be produced in the Emmental region of Switzerland, according to Swiss regulations.
Emmentaler is crafted from fresh milk, specifically raw cow's milk, and natural ingredients such as water, salt, natural starter cultures, and rennet. The cheese undergoes a unique two-stage fermentation process, with the first stage converting lactose into lactic acid, and the second stage involving the fermentation of propionic acid. This second stage of fermentation is responsible for the formation of carbon dioxide, which becomes trapped in the cheese, creating the distinctive holes that are characteristic of Emmentaler.
The production of Emmentaler is a traditional and artisanal process that is carefully controlled. It is made in small rural dairies, and the use of preservatives or ingredients from genetically modified organisms is prohibited. The cheese has a long history in Switzerland, dating back hundreds of years, and is considered a staple in the country. However, due to the prevalence of imitations and its historical popularity, Emmentaler's reputation as a delicacy has been somewhat overshadowed.
The Emmental region, where the cheese originates, is characterised by rolling hills, forests, pastures, and traditional farmhouses. The cheese is typically consumed cold in chunks or slices and is used in various dishes, including gratins and fondue. It pairs well with wines, especially Cabernet Sauvignon and Merlot. Emmentaler's unique flavour and texture have made it a popular cheese worldwide, but the majority of "Swiss cheese" consumed outside Switzerland is not true Emmentaler, according to the Swiss association of Emmentaler producers, Emmentaler Switzerland.
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The name 'Emmentaler' is protected in Switzerland and a few other countries
Emmentaler, Emmental, or Emmenthal is a medium-hard cheese that originated in the Emme Valley in Switzerland. It is classified as a Swiss-type cheese and is known for its bold, nutty flavor. The name "Emmentaler" is registered as a geographical indication in Switzerland, and a limited number of other countries recognize the term as a geographical indication.
In Switzerland, the term "Emmentaler" is protected as a geographical indication, ensuring that only cheese produced in the Emmental region can be labeled as such. This protection helps to preserve the traditional, artisanal process of crafting Emmentaler cheese, which has been recognized as Switzerland's king of cheeses. The unique fermentation process of Emmentaler, involving two stages of fermentation, gives it a distinct flavor and the characteristic holes that signify its quality.
Outside of Switzerland, the legislation regarding the use of the name "Emmentaler" varies. In the European Union, three cheeses containing the word "Emmentaler" are protected under EU law: Allgäuer Emmentaler from Bavaria, Germany, Emmental de Savoie from Savoie, France, and Emmental français est-central from Franche-Comté, France. These cheeses have been granted PDO or PGI status, ensuring that only cheeses produced in these specific regions can bear the name "Emmentaler".
In addition to the EU protections, a few other countries also recognize "Emmentaler" as a geographical indication. These countries include the Czech Republic, France, Georgia, Germany, Hungary, Jamaica, Portugal, Russia, Slovakia, and Spain. In these countries, the term "Emmentaler" is protected, and cheeses produced in other regions cannot be labeled as such.
However, in many parts of the English-speaking world, including the United States, the terms "Emmentaler" and "Swiss cheese" are often used interchangeably for any cheese of the Emmental type, regardless of its origin. This interchangeable use of the terms can lead to confusion and dilute the protected status of "Emmentaler" as a geographical indication. Despite the protections in place, Emmentaler Switzerland, the Swiss association of Emmentaler producers, has faced challenges in preserving the exclusivity of the "Emmentaler" name. They lost a European Union court case that would have given them the exclusive right to trademark their cheese as "Emmentaler".
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The cheese has distinctive holes caused by a second stage of fermentation
Emmentaler, also known as Emmental or Emmenthal, is a semi-hard Swiss cheese with a nutty, buttery flavour. It is made from cow's milk and is often used in cheese fondue. While the names ""Emmentaler" and "Swiss cheese" are sometimes used interchangeably, not all Swiss cheese is Emmentaler. In fact, there are generally considered to be three types of Swiss cheese: American Swiss, Emmental, and Gruyére.
Emmentaler is unique in that it has a second stage of fermentation, which is responsible for the distinctive holes in the cheese. This second stage involves the fermentation of propionic acid, which produces carbon dioxide. The carbon dioxide gas becomes trapped in the cheese by the hard rind, creating air pockets that form the holes. This second stage of fermentation is specific to the production of Emmentaler and is not found in other types of cheese.
The formation of eyes or holes in Emmentaler is valued as a sign of maturation and quality. Acoustic analysis has been developed to assess the quality of Emmentaler cheese based on the formation of these holes. The size of the holes does not affect the flavour of the cheese.
The process of making Emmentaler involves gently heating raw cow's milk in large copper kettles or vats. Natural whey and rennet are added to trigger coagulation and curd formation. The curd is then separated and placed in moulds, while the whey is drained. The moulds are brined and aged, and a mix of proprietary cultures, including propionic bacteria, is added during the maturing process.
The propionic bacteria feed on the lactic acid present in the cheese, releasing bubbles of carbon dioxide. These bubbles become trapped in the rind and slowly form the characteristic holes of Emmentaler. The temperature is carefully controlled during the maturation process to ensure the proper formation of the holes.
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It is used in dishes like fondue and gratins, and pairs well with wine
Emmentaler, also known as Swiss cheese, is a versatile ingredient used in various dishes, including fondue and gratins. Fondue, a dish originating from Switzerland, typically combines Swiss cheeses like Emmentaler and Gruyère. The mild, nutty, and buttery flavours of Emmentaler, along with its melting properties, make it an ideal choice for fondue. The cheese blends seamlessly with other ingredients, creating a creamy and rich texture.
When preparing fondue with Emmentaler, it is essential to follow specific steps. Start by rubbing the inside of the fondue pot with garlic to infuse its flavour. Next, add wine, lemon juice, and cornstarch to form a smooth paste, preventing the fondue from breaking. Gradually add grated Emmentaler, stirring continuously until it melts, resulting in a smooth and cohesive mixture. This process enhances the cheese's stretchiness and prevents clumping.
In addition to its role in fondue, Emmentaler is a key ingredient in gratins, adding a savoury yet mild flavour to baked dishes. Its melting properties and ability to stretch make it an excellent choice for creating a golden, crispy crust on gratins. The cheese's mild flavour also pairs well with various ingredients commonly used in gratins, such as vegetables or meats.
When it comes to wine pairings, Emmentaler's nutty and fruity notes complement a variety of wines. White wines like Riesling, Grüner Veltliner, Jura Blanc, and ice wines are excellent choices. For red wine enthusiasts, Merlot, Pinot Noir, Zinfandel, and Syrah/Shiraz can also be enjoyed with Emmentaler. The cheese's versatility allows it to stand up to both lighter and more full-bodied wines, making it a popular choice for wine and cheese pairings.
Emmentaler's adaptability in dishes like fondue and gratins, as well as its affinity for wine pairings, showcases its integral role in Swiss cuisine and its widespread appeal. Its unique flavour profile and melting characteristics make it a preferred choice for creating indulgent, comforting dishes that are perfect for sharing and enjoying with others.
Frequently asked questions
Emmentaler, also known as Emmental or Emmenthal, is a medium-hard cheese with a nutty flavour that originated in the Emme Valley in Switzerland.
Emmentaler is considered Swiss cheese as it originated in the Emme Valley in Switzerland. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication. In many parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese.
Emmentaler is a type of Swiss cheese. However, the term "Swiss cheese" is often used to refer to any cheese of the Emmental type, whether produced in Switzerland or elsewhere. Emmentaler has a flavour that is nuttier and sharper than traditional Swiss cheese.
Emmentaler cheese is made using a two-stage fermentation process. The first stage involves the conversion of lactose to lactic acid, while the second stage involves the fermentation of propionic acid, which produces carbon dioxide. This gas gets trapped in the cheese, forming the characteristic holes.
