2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Emmental, also known as Emmentaler, is a traditional Swiss cheese produced in the Eme region of the canton of Bern. It is from there that the cheese got its name. Unfortunately, the name Emmental it is not reserved as a trademark and nowadays it is produced in more than one country in the world.
Some of the most serious producers and exporters of this cheese are France, Austria, Ireland, Denmark, Germany and Finland. However, this is not the case with the name Emmentaler - it is a trademark and can only be used for cheese made in Switzerland. It was not until 2006 that the Emmentaler Switzerland trademark was registered in Switzerland.
The original Emmentaler must mature for at least four months. It has a round shape and a natural crust, and the traditional place of storage is the cool wine cellars. Emmental is considered to be one of the most difficult cheeses to produce because it has a very long fermentation process, during which the typical holes are formed.
By its nature Emmental is a cheese with a yellow color, medium hard texture and large round holes that make it very easy to recognize and remember. The reason for these holes is not an attempt to save raw material / as some jokers share /, but as we have already mentioned the complex process of maturation. During this period, carbon dioxide is released from one of the three bacteria used to make it.
These bacteria are Lactobacillus, Propionibacter Shermani and Streptococcus Thermophilis. It is the first two that are to blame for the release of carbon dioxide. The size of the holes varies from cherry to walnut, they are not a clear criterion for the quality of the cheese. However, cheese with larger and elongated holes is more likely to have a milder taste, while smaller and rounder holes are an indicator of a more spicy and strong taste.
According to the aging period the Swiss Emmental is divided into several types - "Classic", which is four months old, "Reserve" with a maturation period of eight months and "Premier Gru", with a maturation period of 14 months. The latest type of Emmentaler won first place at the World Cheese Cup in the United States in 2006, which involved another 1,700 cheeses from around the world.
For the first time the cheese Emmental is mentioned in the distant year 1293. A very interesting fact about its production is that to make a pie with an average weight of about 70 kg requires between 700 and 900 liters of milk - a really large amount, which determines the high price of this cheese.
Composition of Emmental
Emmental has an extremely diverse composition. It is rich in potassium and sodium, proteins and fats, water, vitamin A, E, B6, B12 and K. It also contains calcium and iron, phosphorus, magnesium, thiamine, beta carotene, choline, copper, selenium.
100 g Emmental contain 380 calories, 27.8 g fat, 27 g protein, 5.4 g carbohydrates, 791 mg calcium, 15.5 mg choline, 567 mg phosphorus, 92 mg cholesterol, 0.2 mg iron.
Selection and storage of Emmental
In our country you can not find Emmental cheese on large pies, but on the other hand it is found in small cuts. And better so, because its price for only 250 g reaches BGN 10. When buying Emmental, pay attention to information about the manufacturer and, of course, the expiration date. Store it in the refrigerator, well wrapped in the package so that it does not dry out.
Emmental in cooking
Typical for everyone Emmental from raw milk is the taste of nuts, which is enhanced in more mature cheeses. Young cheeses have a soft to sweet-nutty taste, while cheeses that are 4-5 months mature have a strong, even spicy taste.
You can consume Emmentaler in sandwiches and salads, for sprinkling on various dishes. Emmental along with another very famous cheese - Cheddar are the two most commonly used cheeses in America for making burgers and sandwiches. The molten Emmental is an important ingredient in warmed and notorious fondue.
Like most cheeses, Emmental goes well with wines. If you decide to combine it with red wine, bet on light fruit wines, such as Gamay or Pinot Noir. Of the white wines, the most suitable are light and fresh wines - Pinot Blanc, Pinot Grigio or Traminer.
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Culinary Use Of Emmental
Emmental cheese is also known as the king of cheeses. It is also the basis of the national Swiss culinary temptation - cheese fondue. Aristocratic Emmental cheese has a rich aroma, slightly sweet taste and has a lot of holes. It is prepared from the fresh milk of alpine cows, which are kept on special alpine pastures in summer and spring, when the grass is tender and lush.
