Emmentaler is a hard cheese, which originally originates from Switzerland and is world-wide manufactured meanwhile in different variants. This cheese contains 45% fat in the dry weight.

History

To beginning 19. Century the cheese was traditionally in the Emmental from raw milk and in loaves by 70 kg and more. Today Emmentaler in most cheese-manufacturing countries is manufactured.

A request of the Swiss federal office for agriculture of 2004 to protect the designation Emmentaler as indication of origin world-wide harvested objections from France to Finland. Thus can be quite stated, the Emmentaler belongs to the most well-known cheese places of Europe. If one counts the numerous variants, which run under designations like "Swiss cheese", "Swiss Cheese" etc., also still in addition, it probably is at most common cheese of the world.

By its large holes this cheese entrance found into proverbs like " such as Emmentaler" or " such as Swiss cheese" which for example meant that a net or a shut-off position is not suited to anything.

Production

Typically for the Emmentaler are above all the large holes and the flavour. Both results with the Fermentierung from which attach themselves to the fat portions of the milk and carbon dioxide and set free. The form of the holes can give a reference to the quality the ripe one. If they are about not round, but extremely oval and very small or largely, can be closed on a false maturing, such cheese taste then often also bitter or differently unpleasant.

Characteristics

The paste of Emmentaler is supply and well gumptionable. Good qualities exhibit an even Kirschlochung, i.e. they are regularly with holes (eyes) interspersed, smaller or more largely, rather approximately or oval to be can.

Variants

Since it missed Swiss cheese union to let the term Emmentaler protect the term becomes Emmentaler or Emmental today world-wide for most diverse cheese uses, which has nothing more except the holes often together with the original. The cheese designation Emmentaler is clearly defined and cheese made of raw milk reserved in Switzerland.

• Emmentaler is a protected term and designation "the original", this type is thus longer usually at least 4 months and matured and even from spicier raw milk, so that he tastes depending upon ripe time substantially stronger and sharper than the Imitate. There is it in different Reifegraden, excavate-matured and also in guaranteed bio quality. Emmentaler Switzerland is manufactured still relating to crafts and according to traditional kind in village cheese factories.
• One gets special maturing today still in the local cheese factories and speciality shops in Switzerland, particularly in the Emmental. These are from village to village different Emmentaler Switzerland which itself by special Affinage (maturing/care) and duration of storage differentiate between
• Emmental grand cru (French Emmentaler first choice) is called a protected type from the French regions Franche and Savoyen, made of raw milk.
• Emmentaler, g.U./PDO is called more briefly (at least 3 months) more matured and therefore milder, a nussigerer type, since that the 19. Century in the in South Germany is It is with children often much likes
• is a fine-spicy variant from Austria, whose crust with Steinmehl is dusted.
• Hard cheese according to Emmentaler kind (before square hard cheese) is the designation prescribed in Germany for cheese with typical hole formation from pasteurisierter milk. In Germany one sells the cheese from pasteurisierter milk usually in connection with a label name of the manufacturer.

Related links

• Emmentaler Switzerland

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