Emmental Cheese: A Swiss Delight Explained

Emmental, also known as Emmenthal, Emmenthaler, or Emmenthaler, is a Swiss cheese that originated in the Emmental region of Switzerland. It is a semi-hard cheese with a distinctive appearance due to its large holes, often referred to as eyes. These holes are formed during the fermentation process as a result of carbon dioxide released by the bacteria used in the cheese-making process. Emmental has a mild, nutty, and slightly sweet flavor, making it a versatile cheese used in a variety of dishes, including fondue, sandwiches, and gratins. It is also a good melting cheese, which makes it suitable for sauces and toppings.

Emmental's origins

Emmental cheese, also known as Emmenthaler, Emmenthal or Emmenthaler, is a Swiss cheese that originated in Switzerland in the 13th century. It is specifically linked to the town of Emmentaler, in the Emme Valley, in the Canton Bern region. The name Emmenthal is derived from the river Emme and the German word "tal", which means "valley". Switzerland has four national languages and cultures, including French, German, and Italian, which is why the cheese is known by several different names.

The cheese is made from cow's milk and has a semi-hard or medium-hard texture, with a pale yellow or creamy colour. It is distinguished by large holes, known as "eyes", which are formed during the fermentation process when bacteria produce carbon dioxide. The size of the holes indicates the length of the maturation period.

Emmental has a mild, nutty, buttery, and slightly sweet flavour, which becomes more pronounced as the cheese ages. It melts easily, making it a popular choice for sauces and dishes such as fondue, gratins, and sandwiches.

How it's made

Emmental cheese, also known as Emmenthaler or Emmenthal, is a semi-hard, yellow cheese with a nutty, buttery, and mildly fruity flavour. It is considered the "true" Swiss cheese, originating from the Emme valley in Switzerland. The process of making this cheese has been largely unchanged for centuries, with only minor improvements in processing technology. Here is a detailed overview of the steps involved in crafting this iconic cheese:

Step 1: Milk Preparation

The first step is to source high-quality raw milk from cows that are grass and hay-fed and have ample space to roam. The milk is then transported to cheese dairies over short distances to ensure freshness and sustainability. Strict quality control measures are implemented, with continuous monitoring to ensure the milk is flawless.

Step 2: Warming and Culturing

The milk is warmed to around 32°C in copper kettles while being constantly stirred. Bacterial cultures, including Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii, are added to trigger fermentation and maturation. A proof-of-origin culture, unique to each cheese dairy, is also added to certify the cheese's authenticity.

Step 3: Rennet Addition and Curdling

Rennet, an enzyme, is added to the mixture, causing the milk to curdle and transform into a semi-solid mass called curd. The milk is allowed to rest, and after about 40 minutes, it will resemble thick yoghurt.

Step 4: Cutting the Curd

The curd is then cut into small cubes, approximately 4-6 millimetres in size, using a cheese harp. This process starts slowly and gradually speeds up to ensure the curd is cut into uniform pieces.

Step 5: Warming the Curds

The curds are warmed from 31°C to a range between 52°C and 54°C over 30 to 60 minutes. This step helps remove excess liquid from the curd grains and suppress unwanted microorganisms. The mixture is then stirred for an additional 20 to 60 minutes to further develop the helpful lactic acid bacteria.

Step 6: Moulding

The warmed and stirred curds are pumped into cheese moulds, allowing the whey to drain off. The mould gives Emmental its characteristic shape and size, with an average wheel weighing 90 kg and having a diameter of 80 to 100 cm and a thickness of 16 to 27 cm.

Step 7: Applying the Cheese Dairy Mark

Before pressing, the cheesemaker applies a unique cheese dairy mark with radiating red stripes and a number that guarantees the cheese's authenticity and allows for traceability.

Step 8: Pressing the Curds

The mould is covered, and the cheese is pressed for 20 hours with a weight of up to 2,000 kg. It is turned up to five times a day to achieve even water distribution. During this time, lactic acid bacteria ferment the lactose into lactic acid, making Emmental naturally lactose-free.

Step 9: Brining

The young cheese wheel is then placed in a brine (salt) bath for two days. This step removes more water, sets the curds, and forms a rind on the surface. The salt enhances the flavour of the cheese, and the salt content of Emmental is typically between 0.3% and 0.5%, lower than other hard cheeses.

Step 10: Maturing and Storage

After brining, the cheese wheels are left to mature naturally for at least 120 days. Initially, they are kept in a fermentation cellar at a temperature of about 19-24°C, triggering propionic acid fermentation, which produces carbon dioxide gas. This gas forms the famous holes that characterise Emmental cheese. After six to eight weeks, when the holes reach the correct size, the cheese is moved to a storage cellar at around 12°C to halt hole formation and continue maturation.

Step 11: Quality Control and Aging

The quality of the cheese wheels is closely monitored through regular checks during maturation and storage, which can last up to 24 or even 30 months. As the cheese ages, the rind darkens and develops a patina. The cheese is then assessed by experts, and only those wheels scoring at least 18 out of 20 points are approved for sale, ensuring the highest quality standards.

Emmental cheese is a labour of love, requiring skilled artisanship and a meticulous process to create its distinctive flavour, texture, and appearance.

Taste and texture

Emmental cheese, also known as Emmentaler, Emmenthal, or Emmenthaler, is a semi-hard Swiss cheese with a distinctive flavour and appearance. It is made from cow's milk and has a smooth, dense, and firm texture. The cheese is aged for at least two months, with some varieties being aged for up to 18 months. The aging process affects the flavour and texture of the cheese, with younger Emmental having a milder taste and older varieties exhibiting a more robust and pronounced flavour.

The flavour of Emmental cheese is often described as nutty, fruity, and slightly sweet, with subtle fruity undertones and a hint of grassiness. It has no acidic notes and a very low salt content. The texture is smooth and firm, with a slightly elastic consistency that makes it perfect for slicing and including in sandwiches or on cheese platters. It melts well, making it a popular choice for cheese sauces, toppings, and fondue.

The most prominent flavour notes of Emmental cheese are nuttiness and fruitiness. The younger the cheese, the more pronounced the fruity and sweet flavour notes, with nuttiness being less prominent. As the cheese matures, the nuttiness becomes the primary flavour note, while the sweetness gradually diminishes. Emmental cheese also lacks any bitter or sour notes and is known for its mild and mellow taste.

The texture of Emmental cheese is semi-hard, smooth, and dense, with a thick and solid natural rind that is not edible. The cheese is interspersed with large holes, known as "eyes," which are formed during the fermentation process due to the release of carbon dioxide by the bacteria culture added to the milk. The size of the holes varies depending on the production methods and the maturation time.

Emmental cheese is a versatile ingredient that can be used in a variety of dishes. It is commonly used in fondue, gratins, casseroles, quiches, grilled cheese sandwiches, pasta, and egg-based dishes like omelettes and frittatas. It can also be sliced and enjoyed on its own or paired with fruits, nuts, and crackers. When pairing Emmental cheese with other foods, it complements cured meats, crusty bread, fruits such as apples, pears, and grapes, and nuts like walnuts and almonds.

How to store it

Emmental cheese, also known as Emmenthaler, Emmenthal, or Emmenthaler, is a Swiss cheese that originated in the Emme Valley in Switzerland. It is a semi-hard, yellow cheese with a buttery, nutty, and fruity flavour.

When storing Emmental cheese, there are several factors to consider to ensure the cheese remains fresh and flavourful. Here are some detailed instructions on how to properly store it:

• Temperature Control: Emmental cheese should be stored in a cool environment, preferably in a refrigerator set at a temperature between 35°F and 40°F (or 2°C and 5°C). Keeping the cheese cool helps slow down bacterial growth and prevents spoilage.
• Moisture Control: It is important to maintain the right moisture level when storing Emmental cheese. Wrap the cheese in wax or special cheese paper, which allows the cheese to breathe and prevents it from drying out. Alternatively, you can also wrap it in a layer of plastic wrap or foil, ensuring that it is not wrapped too tightly, and then place it in a slightly open container or bag. This will help maintain the correct moisture level and prevent the cheese from drying out or becoming soggy.
• Storage Location: Store the wrapped cheese in the warmest part of the refrigerator, usually the bottom shelf or a vegetable drawer. Avoid storing it in the fridge door, as this area is subject to temperature fluctuations, which can affect the cheese's quality.
• Storage Duration: Unopened Emmentaler cheese can be stored in the refrigerator for 1 to 2 months. Once opened, consume the cheese within 2 weeks. If you need to store the cheese for a more extended period, consider freezing it. However, keep in mind that freezing will alter the texture and taste of the cheese.
• Preventing Contamination: When handling Emmental cheese, always use clean utensils and cutting boards to prevent bacterial contamination. Avoid touching the cheese with bare hands, as this can introduce bacteria. Cut off any mouldy parts of the cheese immediately, cutting at least 1 inch (2.5 cm) around and below the mouldy area.
• Storing Leftovers: If you have leftover shredded or grated Emmental cheese, place it in an airtight container or a freezer bag and store it in the refrigerator. Consume the leftover cheese within 3 to 4 days.

By following these storage instructions, you can help ensure that your Emmental cheese stays fresh and flavourful for as long as possible.

What to eat it with

Emmental cheese is a semi-hard, yellow cheese with a mild, buttery and nutty flavour. It is a Swiss cheese, but not all Swiss cheeses are Emmental. The cheese is formed with naturally occurring holes, and it melts easily, making it perfect for sauces and fondue.

What to Eat Emmental With

Emmental is a versatile cheese that can be used in a variety of dishes. It is often eaten cold, in chunks or slices, but it is also a good melting cheese, making it perfect for gratins and fondue. Here are some ideas for what to eat Emmental with:

• Fondue: Emmental is a classic choice for Swiss fondue, where it is traditionally paired with Gruyère. A simple fondue recipe includes garlic, dry white wine, lemon juice, cornstarch, kirsch (cherry brandy), black pepper, and nutmeg. The cheese is grated and melted, then served with bite-sized pieces of bread or baguette for dipping.
• Sandwiches: Emmental is a good choice for sandwiches, especially a classic ham-and-cheese or Reuben. Its mild flavour and meltability also make it ideal for a grilled cheese sandwich.
• Pasta: Emmental can be used in pasta dishes, such as mac n cheese.
• Pizza: Its meltability also makes it a good choice for pizza.
• Chicken Cordon Bleu: Emmental can be used in chicken Cordon Bleu, a dish that typically includes chicken, ham, and cheese.
• Nachos: It can also be used in a twist on the traditional nacho dip.
• Fruit: Emmental goes well with fruits, especially apples and pears, and dried fruits.
• Meats: It pairs well with meats such as ham, beef, poultry, and pork.
• Wine: When it comes to wine, fruity reds, medium-bodied whites, vintage sparkling wine, and aperitif wines pair well with Emmental. Some specific recommendations include Chardonnay, Jura Blanc, riesling, grüner veltliner, ice wines, merlot, pinot noir, zinfandel, syrah/shiraz.
• Beer: As for beer, bock, lager, pale ale, stout, and weiss are good matches for Emmental.

Frequently asked questions