2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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.
The cheese matures first in a cold and humid room, then in a warm dungeon, and finally in a cold cave. In order to obtain a classic Emmental, it must mature for at least 12 months.
The cheese derives its name from the Emma River, along which is the Swiss canton of Bern, known as a center for cheese production.
Emmental can be served thinly sliced, with quality wine and sliced fruit, and can also be added to salads. But its classic application is in the Swiss fondue.
Today, the Swiss fondue with Emmental is a symbol of luxury, but it was invented by cow keepers who dined on only three products - cheese, bread and wine. Centuries ago, the cheapest white wine was heated and pieces of old cheese were poured into it, and pieces of bread were melted in the sauce.
You can make fondue yourself, you don't even need to have a special container for it. Just heat one part dry white wine, then add two parts grated Emmental and stir until dissolved. Add 1 tablespoon of starch to thicken the fondue.
Pieces of bread are strung on special forks with heat-insulated handles and melted in the fondue, which can be sprinkled with various spices to taste. If ordinary forks are used, their handles will be heated by the heat of the fondue and there is a possibility of scalding.
The Nechatel fondue recipe has been popular in Switzerland for centuries. For this fondue you need 400 grams of Gruyere cheese and 250 grams of Emmental, 300 milliliters of white dry wine, 1 teaspoon of lemon juice, 10 grams of starch, pepper to taste.
The cheeses are grated and mixed. Put them in the dish in which the fondue will be prepared, pour the wine over them, add the lemon juice and starch and heat over medium heat. Stir with a wooden spoon, painting octopuses until the cheese melts.
Add the black pepper and place the dish over a special burner to keep the fondue hot. Pieces of bread are strung on thin long forks and melted in the fondue.
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