Kamil Perry
Emmenthaler, also known as Emmenthal, Emmenthaler, or Emmentaler, is a semi-hard, yellow cheese with a mild, buttery, and slightly fruity flavour. It is distinguished by large holes, or eyes, formed during the fermentation process. Emmenthaler is a Swiss cheese, specifically from the Emme Valley in Switzerland, and is considered an integral part of Swiss heritage. It is often used in fondue and gratins, as it has good melting properties. While Emmenthaler is registered as a geographical indication in Switzerland, similar cheeses are widely available under this name from other origins, including France, the Netherlands, Bavaria, and Finland.
| Characteristics | Values |
|---|---|
| Type of Cheese | Swiss-type cheese |
| Place of Origin | Emme Valley in Switzerland |
| Texture | Medium-hard, semi-hard |
| Colour | Yellow, pale yellow |
| Rind | Hard, non-edible |
| Flavour | Savoury, nutty, buttery, fruity, acidic, mild |
| Aroma | Sweet, similar to fresh-cut hay |
| Melting Properties | Good melting properties |
| Substitute | Gruyère, raclette, fontina |
| Bacteria | Streptococcus thermophilus, Lactobacillus helveticus, Propionibacterium freudenreichii |
Explore related products
What You'll Learn
Emmenthaler is a Swiss cheese
The flavour of Emmenthaler ranges from mild and buttery to fruity and full-flavoured, depending on its maturity. It has good melting properties, making it a traditional ingredient in cheese fondue. It is also used in other dishes that require melted cheese, such as gratins, casseroles, grilled cheese sandwiches, pasta, and egg dishes. Emmenthaler can also be eaten cold, sliced or chunked, and served on a cheese platter with fruit and nuts.
Emmenthaler is typically made with raw cow's milk, water, salt, natural starter cultures, and rennet. The cheese is formed into large wheels, which are then aged for several months. The length of aging can affect the price of the cheese, with longer-aged cheeses tending to be more expensive.
In some parts of the world, the names "Emmenthaler" and "Swiss cheese" are used interchangeably for Emmenthaler-style cheeses. However, it is important to note that not all Swiss cheeses are Emmenthaler, and there are several other types of Swiss cheese, such as Gruyére and Fontina.
Swiss Cheese: Unlocking the Umami Mystery
You may want to see also
It is semi-hard, yellow cheese
Emmenthaler Swiss cheese, also known as Emmenthaler, Emmenthal or Emmenthaler, is a semi-hard, yellow cheese. It is a type of Swiss cheese that originated in the Emme Valley in Switzerland. The cheese is formed with naturally occurring holes, which do not affect its flavour. The size of these holes varies from walnut-sized to larger, and they are formed during the fermentation process. The cheese has a mild, buttery flavour with a slightly fruity, acidic tone. It is known to have good melting properties, making it a popular choice for dishes like fondue, gratins, casseroles, grilled cheese sandwiches, pasta, and egg dishes.
The colour of Emmenthaler Swiss cheese ranges from pale yellow to a more vibrant shade of yellow. It has a hard, thin rind that is not edible and should be discarded before consumption. The cheese is typically produced in large wheels, with each wheel weighing approximately 200 pounds. It is made from cow's milk and has a sweet aroma, reminiscent of fresh-cut hay.
The process of making Emmenthaler Swiss cheese involves the use of raw milk, heat-treated for added safety. The milk is sourced from grass-fed cows, and the cheese is then formed into large wheels. The distinctive holes in the cheese are formed during the aging process when the propionic bacteria feed on the lactic acid, releasing carbon dioxide bubbles that get trapped in the rind.
Emmenthaler Swiss cheese has a long history, dating back to the 13th century in the valley of the river Emme in the Swiss canton of Bern. It is considered an integral part of Swiss heritage and is Switzerland's oldest cheese. The name "Emmenthaler" is derived from the region where it originated, with "tal" meaning "valley" or "dale" in German.
The flavour of Emmenthaler Swiss cheese can vary depending on its maturity and the length of aging. Younger versions of the cheese have a milder, buttery flavour, while aged versions like the Réserve Emmenthal, aged for at least eight months, take on a nuttier and stronger taste. The cheese is widely produced and can be purchased in well-stocked supermarkets or specialty stores.
Potting Swiss Cheese Plants: A Step-by-Step Guide
You may want to see also
It has distinctive holes, or eyes
Emmenthaler Swiss cheese, also known as Emmenthal or Emmenthaler, is distinguished by its large walnut-sized holes or "eyes" formed during the fermentation process. The holes are created when the propionic bacteria feed on the lactic acid in the cheese, releasing bubbles of carbon dioxide. These bubbles get trapped in the rind and slowly form holes as the cheese matures. The temperature is kept warm to facilitate the formation of these holes, which are considered a sign of maturation and quality in modern times.
The size of the holes does not affect the flavour of the cheese. Emmenthaler has a mild, slightly buttery, and fruity flavour. Its rind is hard and non-edible, and it is covered by paper bearing the producer's name. The cheese is usually consumed cold in chunks or slices and is also used in various dishes, particularly gratins and fondue.
Emmenthaler is a traditional Swiss cheese that originated in the Emme Valley in Switzerland. It is Switzerland's oldest cheese and is considered an integral part of Swiss heritage. The cheese is formed into large wheels that weigh approximately 200 pounds.
The production of Emmenthaler follows specific guidelines to maintain its authenticity and quality. In Switzerland, it is produced in small rural dairies with raw cow's milk and only natural ingredients such as water, salt, natural starter cultures, and rennet. Preservatives and ingredients from genetically modified organisms are not permitted.
Emmenthaler has excellent melting properties, making it ideal for cheese fondue and other dishes requiring melted cheese, such as gratins, casseroles, grilled cheese sandwiches, pasta, and egg dishes. It can also be enjoyed cold, layered into sandwiches, or served on a cheese platter with fruit and nuts.
Saving Swiss Cheese Plants From Browning and Yellowing
You may want to see also
Explore related products
It has a nutty, buttery, and fruity flavour
Emmenthaler Swiss cheese, also known as Emmenthal or Emmenthaler, is a semi-hard Swiss cow's milk cheese with a nutty, buttery, and fruity flavour. It is distinguished by large walnut-sized holes or "eyes" formed during the fermentation process. The size of these holes does not affect the flavour of the cheese.
The flavour of Emmenthaler cheese can range from mild and buttery to fruity and full-flavoured, depending on its maturity. It has a nutty and somewhat buttery flavour, with a slightly fruity, acidic tone. The aroma is sweet, with notes described by some as similar to fresh-cut hay.
The nutty flavour of Emmenthaler cheese is more pronounced in the Réserve Emmenthal variety, which is aged for at least eight months. Cave-aged Emmenthal, on the other hand, is aged for at least 12 months and has a more piquant and complex flavour. The length of ageing will also affect the price of the cheese, with longer-aged varieties tending to be more expensive.
Emmenthaler cheese is known for its good melting properties, making it a popular choice for dishes such as fondue, gratins, casseroles, grilled cheese sandwiches, pasta, and egg dishes. It is also often used as a substitute for other melting cheeses such as Gruyère, raclette, or fontina. In addition to its culinary uses, Emmenthaler cheese can be enjoyed cold, layered into sandwiches, or served on a cheese platter with fruit and nuts.
When storing Emmenthaler cheese in the refrigerator, it is recommended to wrap the cheese in waxed or parchment paper and place it in a zip-close bag or a plastic container. This will help to preserve its flavour and extend its shelf life.
Swiss Cheese: Easy to Digest Superfood?
You may want to see also
It is ideal for cheese fondue
Emmenthaler, also known as Emmenthal, Emmenthaler, or Emmentaler, is a semi-hard Swiss cow's milk cheese. It is characterised by large walnut-sized holes or "eyes" formed during the fermentation process. The flavour ranges from mild and buttery to fruity and full-bodied, depending on its maturity. Its unique qualities are derived from bacterial cultures, specifically Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii.
Emmenthaler is ideal for cheese fondue due to its excellent melting properties. It is a traditional ingredient in fondue, where it is often mixed with Gruyère, another popular Swiss cheese. The cheese's melting properties make it suitable for any dish that requires melted cheese, such as gratins, casseroles, grilled cheese sandwiches, pasta, and egg dishes.
The melting characteristics of Emmenthaler are attributed to its production process. The cheese is formed into large wheels, and during the aging process, propionic bacteria feed on the lactic acid, releasing carbon dioxide bubbles. These bubbles get trapped in the rind, slowly forming the signature holes. The warm temperatures during maturation contribute to the formation of these holes, which do not affect the flavour of the cheese.
Emmenthaler is a versatile cheese that can be enjoyed in various dishes. It can be eaten cold, sliced or chunked, layered into sandwiches, or served on a cheese platter with fruit and nuts. When used in cooking, it adds a creamy texture and a mild, buttery flavour to fondues, sauces, and other melted cheese dishes.
The origin of Emmenthaler can be traced back to the 13th century in the Emme Valley in the Swiss canton of Bern. It is considered Switzerland's oldest cheese and an integral part of Swiss heritage. The name "Emmenthaler" is derived from the region of its origin, with "Emmental" referring to the valley and "tal" meaning "valley" or "dale" in German.
Wisconsin Cheese: Swiss or Not?
You may want to see also
Frequently asked questions
Emmenthaler, also known as Emmental, is a semi-hard, yellow cheese with a mild, buttery flavour. It is distinguished by large holes, known as "eyes", which are formed during the fermentation process.
Emmenthaler originated in the Emme Valley in Switzerland, specifically in the town of Emmenthaler in the Canton Bern region.
Emmenthaler is made from cow's milk and requires three types of bacteria: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii.
The propionic bacteria in Emmenthaler feed on the lactic acid during the aging process, releasing carbon dioxide bubbles. These bubbles get trapped in the rind and slowly form the cheese's signature holes.
Emmenthaler has a nutty, buttery, and slightly fruity flavour. Its aroma is sweet, with notes that some describe as similar to fresh-cut hay.
