Patrick Oconnell
Emmentaler, also known as Swiss cheese, is a semi-hard cheese made from raw cow's milk. The name is derived from the river Emme and the German word tal or valley. It is characterized by its large holes, called eyes, which are formed during the aging process as the cheese gives off gases that create air pockets. The distinctive holes, along with the nutty and buttery flavour of the cheese, are a result of the three types of bacteria used in its preparation: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-hard to medium-hard |
| Place of Origin | Emme Valley, Switzerland |
| Main Ingredient | Cow's milk |
| Other Ingredients | Natural whey, rennet, salt, natural starter cultures |
| Bacteria Used | Streptococcus thermophilus, Lactobacillus helveticus, Propionibacterium freudenreichii |
| Production Technique | Milk is heated in copper kettles, whey and rennet are added, curd is separated and placed in moulds, moulds are brined and aged |
| Minimum Ageing Period | 4 months |
| Weight | 200 pounds |
| Shape | Round |
| Rind | Hard and thin |
| Taste | Savory, nutty, buttery, slightly fruity, acidic |
| Texture | Rubber-like |
| Colour | Pale/Yellow |
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What You'll Learn
Bacterial cultures
The bacterial cultures used in the production of Emmental cheese are crucial to its unique characteristics, particularly the development of its distinctive holes, or "eyes". The process involves the use of three types of bacteria: Streptococcus thermophilus, Lactobacillus helveticus (or Lactobacillus sp.), and Propionibacterium freudenreichii.
During the late stages of cheese production, these bacteria work together to consume lactic acid and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide forms bubbles that become trapped in the cheese, creating the "eyes". The acetate and propionic acid contribute to the cheese's characteristic nutty and sweet flavour.
Propionic bacteria, specifically Propionibacterium freudenreichii, play a key role in the maturation process of Emmental cheese. This bacteria feeds on the lactic acid produced by the other bacteria and releases carbon dioxide as a byproduct. The carbon dioxide forms bubbles that slowly develop into holes as they get trapped in the rind of the cheese.
The growth of propionic bacteria is facilitated by maintaining warm temperatures during the maturation process. The cheese is transferred to a ""hot room" at around 20°C, which promotes the growth of these bacteria. This temperature range encourages the metabolism of lactate into propionate, acetate, and carbon dioxide by P. freudenreichii.
The presence of these bacterial cultures and the resulting chemical reactions contribute to the unique texture and flavour of Emmental cheese. The high cooking temperature of approximately 55°C, along with a high pH during the draining process, also influence the final characteristics of the cheese.
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Cow's milk
Emmentaler, Emmental, and Emmenthaler are all correct names for the cheese and can reflect the local language or dialect. The cheese is named after the river Emme and the German word "tal" or "valley". Switzerland has four national languages and cultures, including French, German, and Italian.
Emmentaler is traditionally made from raw or unpasteurized cow's milk. The milk is gently heated in large copper kettles or vats. Natural whey and rennet are added to trigger coagulation and curd formation. The curd is separated and placed in moulds, and the whey is drained. The moulds are then brined and aged.
The manufacturing protocol for Emmental involves the use of a mixed thermophilic starter consisting of Streptococcus thermophilus and a Lactobacillus sp. The bacteria do not grow in the milk during cheesemaking but grow in the curd during the early stages of maturation when the cheeses are transferred to a 'hot room' (∼20 °C) to promote their growth.
The distinctive holes in the cheese, called "eyes", are formed during the aging process as the cheese gives off gases that form air pockets within it. These holes are caused by CO2 produced by P. freudenreichii, which metabolizes lactate to propionate, acetate, and CO2. The formation of eyes was historically considered a sign of imperfection, but today it is valued as an indication of maturation and quality.
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Production process
The production process of Emmental cheese involves several steps and specific ingredients to achieve its distinctive characteristics. Here is a detailed breakdown of the process:
Milk Selection:
The first step in making Emmental cheese is selecting the milk. Traditionally, Emmental cheese is made using raw cow's milk, sourced directly from pastures. This milk is unpasteurized, preserving the full flavor of the milk. However, it is important to ensure high microbiological quality to prevent contamination.
Heating and Coagulation:
The raw cow's milk is gently heated in large copper kettles or vats. The heating process is crucial and involves reaching a high temperature of approximately 55°C. This temperature inactivates a significant portion of the coagulant, contributing to the unique texture of the cheese.
Addition of Bacterial Cultures:
Three types of bacteria are essential for preparing Emmental cheese: Streptococcus thermophilus, Lactobacillus helveticus (or Lactobacillus sp.), and Propionibacterium freudenreichii. These bacteria are added to the heated milk to initiate the cheesemaking process.
Coagulation and Curd Formation:
Natural whey and rennet are added to the milk to trigger coagulation and curd formation. The whey can be sourced from the same raw cow's milk used for the cheese. The mixture is then carefully stirred to form the curds.
Curd Processing:
Once the curds form, they are separated from the whey and placed into molds. The whey is drained, and the curds are pressed and formed into the characteristic large wheels of Emmental cheese. These wheels can weigh up to 200 pounds each and are about 3 1/2 feet wide.
Brining and Aging:
The molds containing the curds are then brined, which involves treating them with salt water to enhance flavor and texture. The aging process follows, where the temperature is carefully controlled to promote the growth of bacteria and the formation of the signature holes, known as "eyes." During this maturation process, the cheese is regularly turned and brushed. In Switzerland, traditional Emmental cheese is aged for a minimum of four months, but longer aging periods, such as eight or fourteen months, produce more complex flavors.
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Varieties
Emmentaler cheese, also known as Swiss cheese, is made from raw cow's milk, which is gently heated in large copper kettles or vats. Natural whey and rennet are added to trigger coagulation and curd formation. The curd is separated and placed in moulds, and the whey is drained. The moulds are then brined and aged.
Emmentaler cheese has different varieties depending on the region and the length of aging. The "classic" Emmentaler is the original variety, while the "Reserve" Emmentaler is aged for eight months, and the Premier cru for 14 months. Réserve Emmenthal is aged for at least eight months and has a nuttier and stronger flavour. Cave-aged Emmenthal is aged for at least 12 months and has a more piquant and complex flavour.
The term "Emmentaler" is a protected designation in Switzerland, and the cheese has Appellation d'Origine Protégée (AOP) status, which guarantees that it is manufactured and processed in a specified geographic region. However, the term "Emmentaler" is not protected outside of Switzerland, and similar cheeses with this name are produced in other countries, including France, Germany, Finland, and the United States.
The non-AOP cheese produced outside of Switzerland is milder in flavour and lacks the characteristic flavour of true Swiss Emmenthal, as the milk and cultures used are different. These varieties of Emmentaler may also differ in price, with Swiss Emmenthal being more expensive due to the small production sizes and difficulty of farming in alpine regions.
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Storage
To store Emmentaler cheese, wrap it in waxed or parchment paper and place it in a zip-close bag or a plastic container. This will allow a limited amount of airflow without making the refrigerator smell like cheese. If mould forms, thoroughly cut around it, taking care not to touch the mould with your knife.
In Switzerland, Emmentaler must be aged for a minimum of four months. However, the ageing time can vary depending on the type of Emmentaler. For example, "classic" Emmentaler is aged for eight months, "Reserve" Emmentaler is aged for eight months, Réserve Emmenthal is aged for at least eight months, and cave-aged Emmenthal is aged for at least 12 months. Premier cru Emmentaler is aged for 14 months. The length of ageing will affect the flavour of the cheese, with longer-aged cheeses having a nuttier and stronger flavour.
The length of ageing will also affect the price of the cheese, with Swiss Emmenthal being moderate to expensive depending on the length of ageing. It can be purchased in well-stocked supermarkets or specialty stores.
Emmentaler is made from raw cow's milk, which is gently heated in large copper kettles or vats. Natural whey and rennet are added to trigger coagulation and curd formation. The curd is separated and placed in moulds, and the whey is drained. The moulds are then brined and aged. A mix of proprietary cultures, including propionic bacteria, is added during the maturing process. The propionic bacteria feed on the lactic acid and release bubbles of carbon dioxide, which get trapped in the rind and slowly form holes.
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Frequently asked questions
Emmental cheese, also known as Swiss cheese, is made from raw or pasteurized cow's milk.
Three types of bacteria are needed to prepare Emmental: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. Natural whey and rennet are also added to trigger coagulation and curd formation.
Emmental cheese has a nutty, buttery, and slightly fruity flavor. It is also described as having a savory but mild taste.
