Randy Chandler
Emmental is a medium-hard cheese with a savoury but mild taste, originating from the Emme Valley in Switzerland. It is usually consumed cold, in chunks or slices, and is also used in a variety of dishes, such as gratins, sandwiches, and fondues. Emmental melts easily, making it a good choice for recipes that call for melted cheese. In this paragraph, we will explore the different uses of Emmental cheese and provide some recipe ideas for those looking to cook with this versatile ingredient.
| Characteristics | Values |
|---|---|
| Origin | Emme Valley in Switzerland |
| Texture | Medium-hard |
| Taste | Savoury but mild, nutty, sweet |
| Colour | Yellow |
| Uses | Sandwiches, gratins, fondues, pasta, nacho dip, chicken cordon bleu, pizza |
| Production | Made from unpasteurised cow's milk, matured in cellars for 4-6 months |
| Variants | French Emmental, Swiss Emmental, Allgäuer Emmentaler, Emmental de Savoie, Emmental français est-central |
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What You'll Learn
Sandwiches
Emmental cheese, also known as Emmentaler or Emmenthal, is a hard cow's milk cheese that originated in Switzerland. It is often described as having a fruity, nutty, and slightly salty flavour. It is a popular ingredient in sandwiches due to its meltability and mild taste.
When used in sandwiches, Emmental cheese can be paired with various ingredients, including ham, salami, pastrami, and other cold meats. It can also be combined with lettuce, tomato, cucumber, spring onion, and pickles to add a crunchy texture and enhance the flavour.
One popular way to use Emmental cheese in a sandwich is to create a grilled cheese sandwich. This can be made by grilling the cheese between two slices of bread, such as sourdough or white bread, until the bread is golden brown and the cheese is melted. For a unique twist, you can add bacon, fried potatoes, and caramelised onions to the sandwich, along with a drizzle of honey barbecue sauce.
Emmental cheese can also be combined with other cheeses in sandwiches, such as chedder or mozzarella, to create a more complex flavour profile. Its meltability makes it a good choice for panini, where it can be paired with various ingredients, such as meat or vegetables, to create a delicious, gooey sandwich.
In conclusion, Emmental cheese is a versatile ingredient that can be used to create a variety of sandwiches, from simple, classic combinations to more complex, grilled creations. Its mild, nutty flavour and meltability make it a popular choice for those looking to add a creamy, cheesy element to their sandwich creations.
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Fondue
The classic fondue recipe uses a combination of Emmentaler and Gruyère cheeses, which are widely available yet still traditional. Emmentaler is a Swiss cheese that has a bland flavour and does not taste good on its own in fondue. Gruyère, on the other hand, is full-flavoured and slightly funky, and fondue can be made using just this cheese. However, it is more expensive than Emmentaler. A combination of the two produces a not-too-expensive fondue with a rich, delicious flavour that is not too funky.
To make the fondue, rub the inside of a heavy pot or saucepan with garlic, then discard it. Add wine and bring to a simmer over moderate heat. Gradually add the cheese to the pot, stirring constantly in a zigzag pattern to prevent the cheese from balling up. You can also add cornstarch, lemon juice, and kirsch to the fondue.
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Gratin
Emmental cheese, also known as Emmenthal, Emmentaler, or Emmenthaler, is a Swiss cheese with a mild, savoury, and nutty flavour. It is a semi-hard cheese with a firm, dense body and a hard, inedible rind. It is made from raw cow's milk, with the addition of three types of bacteria: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. The cheese has a long history, dating back to the 13th century in Switzerland, making it the country's oldest known cheese.
Now, when it comes to using Emmental cheese in gratin, it is an excellent choice due to its melting properties and mellow flavour. Gratin, by definition, is a dish that is baked in a shallow dish, typically with a golden brown crust of breadcrumbs, cheese, or buttered breadcrumbs. The cheese used in a gratin should have good melting qualities to create a smooth and creamy texture.
One popular type of gratin is potato gratin, also known as gratin dauphinois. This French classic combines layers of potatoes with garlic, milk, butter, and Emmentaler cheese. The key to a successful potato gratin is to use floury potatoes such as Russet, Doré, King Edward, or Maris Piper. These potatoes are preferably pre-cooked and sliced, although you can also peel and slice them before boiling for about ten minutes. The baking dish is typically rubbed with butter and garlic, adding a delicious flavour to the dish.
To assemble the potato gratin, you would start by layering the potatoes and cheese, sprinkling each layer with salt and pepper. This process is repeated, ending with a layer of potatoes. Milk is then carefully poured into the dish, and butter cubes are added on top. The dish is baked in the oven until the cheese turns a nice golden brown colour. The use of milk instead of cream in this recipe makes it a lighter version of the classic potato gratin.
Emmental cheese is a perfect choice for this dish as its melting properties create a creamy texture and its mild, nutty flavour complements the other ingredients. The result is a delicious, stress-free side dish that can be prepared in advance and baked just before serving.
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Pasta
Emmental cheese, also known as Emmenthal, Emmentaler, and Emmenthaler, is a versatile ingredient that can be used in a variety of pasta dishes. Its excellent melting qualities and mellow flavour make it a popular choice for pasta recipes that require melted cheese. Here are some ways to use Emmental cheese in pasta:
Emmental cheese can be used in pasta bakes, such as lasagna, macaroni and cheese, and pasta casseroles. Its melting properties make it ideal for creating a creamy and cheesy sauce that binds the pasta together.
Fondue-inspired Pasta
Emmental cheese is traditionally used in fondue, and this concept can be applied to pasta sauces. By creating a fondue-inspired sauce with Emmental cheese, you can elevate your pasta dishes. This sauce can be used as a base for a variety of pasta shapes, such as rigatoni, penne, or shells.
Gratins
Emmental cheese is commonly used in gratins, which can be adapted for pasta. By combining cooked pasta with a creamy Emmental cheese sauce and baking it in the oven, you can create a delicious pasta gratin.
Emmental cheese can be grated and used as a topping for pasta dishes. Its mild, buttery, and nutty flavour can enhance the taste of pasta recipes, such as pasta Alfredo or baked pasta casseroles.
Emmental cheese can also be used in cold pasta salads. Its mellow flavour and smooth texture make it a great addition to pasta salads, especially when paired with cured meats, fruits, or vegetables.
Emmental cheese adds a unique flavour and texture to pasta dishes, making it a versatile ingredient for creating indulgent and satisfying meals. Its melting qualities and mild flavour profile make it a popular choice for a variety of pasta recipes.
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Snacking
Emmental cheese is a versatile snack with a mildly nutty and sweet flavour. It is often consumed cold, in chunks or slices, and pairs well with fruits, nuts, crackers, and pickles. Its buttery texture and mild flavour make it a great snack for those who prefer their cheese on the milder side.
Emmental is a semi-hard cheese with a rich history, originating in the Emme Valley in Switzerland. It is traditionally made from unpasteurized cow's milk, though some versions are made with pasteurized milk. The cheese has a firm, dense body and a hard, inedible rind. Its characteristic holes, or "eyes," are formed during the fermentation process when bacteria consume lactose and produce carbon dioxide, creating bubbles that get trapped in the rind.
When it comes to snacking, Emmental can be enjoyed in a variety of ways. It can be grated and sprinkled over snacks, such as crackers or bread, or simply enjoyed on its own. Its mild flavour and good melting properties make it a popular choice for grilled cheese sandwiches, where it can be paired with ingredients like ham, pastrami, or tomato chutney.
For those who enjoy a more sophisticated snacking experience, Emmental is a key ingredient in fondue, where it melts beautifully to create a smooth and creamy texture. It can also be sliced and paired with fruits, nuts, and crackers, offering a more elegant snacking option.
The versatility of Emmental cheese makes it a delightful snack option, whether enjoyed on its own or as part of a more elaborate spread. Its unique flavour and texture add a delightful touch to any snacking experience.
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Frequently asked questions
Emmental cheese is used in a variety of dishes, including gratins, sandwiches, and fondues. It is also consumed as chunks or slices.
Emmental is a medium-hard, yellow cheese that originated in Switzerland. It has a savoury but mild taste and is known for the marble-sized holes in its pale-yellow interior.
Emmental cheese is a good melting cheese, so it can be used in any dish that calls for melted cheese. Some specific examples include chicken cordon bleu, pasta, sandwiches, and nacho dip. It is also often grated onto gratins or melted with white wine to make fondue.
