Emmental cheese

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Emmental
Emmental 015.jpg
Country of originSwitzerland
Region, townBern, Emmental
Source of milkCow
PasteurizedNot traditionally
TextureMedium-hard
Aging time2-18 months depending on variety
CertificationSome varieties
Named afterEmmental
Commons page Related media on Wikimedia Commons

Emmental (Emmentaler, Emmenthal, or often known as "Swiss cheese") is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savory but mild taste. While the denomination "Emmentaler Switzerland" is protected, "Emmentaler" alone is not; similar cheeses of other origins, especially from France, Bavaria and Finland, are widely available and sold by that name. Emmental dates to the time of ancient history.[1]

Production[edit]

Three types of bacteria are used in the production of Emmental: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them.[2] Emmental cheese is used in a variety of dishes, particularly in gratins, and fondue, where it is mixed with Gruyère.

Protected varieties[edit]

Several varieties of Emmental have certification, including:

Eighteen-month old raw milk Emmental AOC produced by Swiss cheesemaker Rolf Beeler

Switzerland

  • Emmentaler Switzerland AOC has been registered since 2000[3] as an appellation d'origine contrôlée (AOC).[4] In 2013, it was replaced by the appellation d'origine protégée (AOP) certification; this original Emmental is produced in small rural dairies with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures and rennet); preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a round shape with a natural rind, and aged in traditional cellars for a minimum of four months; this Emmental has three age profiles: classic, aged at least four months, reserve, aged at least eight months, and Premier Cru, aged at least fourteen months.

Outside Switzerland

  • Allgäuer Emmentaler, from Bavaria, Germany, has PDO status[5]
  • Emmental de Savoie, from Savoie, France, has PGI status[6]
  • Emmental français est-central from Franche-Comté, France, also has PGI status[7]

See also[edit]

References[edit]

  1. ^ Ehlers, S.; Hurt, J. (2008). The Complete Idiot's Guide to Cheeses of the World. Complete Idiot's Guide to. Alpha Books. p. 76. ISBN 978-1-59257-714-9. Retrieved May 19, 2016.
  2. ^ Scientific American Cheese Story August 2010 Pg 33
  3. ^ "AOC-Label für den Käse mit den grössen Löchern". Swiss Info. 13 September 2004. Retrieved 11 December 2009.
  4. ^ "Archived copy". Archived from the original on December 11, 2010. Retrieved December 11, 2009.CS1 maint: archived copy as title (link)
  5. ^ "DOOR". Ec.europa.eu. 1997-01-24. Retrieved 2016-05-14.
  6. ^ "DOOR". Ec.europa.eu. 1996-06-21. Retrieved 2016-05-14.
  7. ^ "DOOR". Ec.europa.eu. Retrieved 2016-05-14.

External links[edit]