Emmental

Emmentaler
Country of origin	Switzerland
Region, town	Berne, Emmental
Source of milk	Cows
Pasteurised	Traditionally, no
Texture	hard
Aging time	2-14 months depending on variety
Certification	No[clarification needed]

Emmental or Emmentaler is a cheese from Switzerland. It is sometimes known as Swiss cheese in North America, Australia and New Zealand, although Swiss cheese does not always imply Emmentaler.

The cheese originally comes from the Emme valley in the canton of Bern. Unlike some other cheese varieties, the denomination "Emmentaler" was not protected ("Emmentaler Switzerland" is, though). Hence, Emmentaler of other origin, especially from France and Bavaria, is widely available. Even Finland is an exporter of Emmentaler cheese.

Emmentaler is a yellow, medium-hard cheese, with characteristic large holes. It has a piquant, but not very sharp taste. Three types of bacteria are used in the production of Emmentaler: Streptococcus thermophilus, Lactobacillus, and Propionibacter shermani. In the late stage of cheese production, P. shermani consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make holes.

Emmentaler in Switzerland in the 21st century

• Emmentaler Switzerland AOC is registered since 2000^[1] as an AOC (Appellation d'origine contrôlée).^[2] This “original Emmentaler” has to be aged for a minimum of 4 months. It is produced in a round shape with a natural rind and aged in traditional cellars. The original Emmentaler exists with different age profiles, classic 4 month, reserve 8 month, Premier Cru 14 month. It is produced with raw cow milk adding only natural ingredients (water, salt, natural starters and rennet). Preservatives or ingredients from genetically modified organisms are not allowed. Emmental AOC is still produced in small rural dairies.

• Emmentaler Switzerland Premier Cru is a special Emmentaler aged for 14 months in humid caves. It was the first cheese from Switzerland to win the title World Champion at the Wisconsin (USA) Cheese World Championships in 2006.^[3] It was nominated best cheese among over 1,700 competitors.^[4] For this achievement it has received a place in the Historic Museum in Bern Switzerland.

It is noteworthy that "Swiss Cheese" not made in Switzerland typically tastes considerably different, primarily because the raw milk to make the cheese should not be transported over long distances, as the vibrations homogenize the milk, and thereby change the outcome.^{[citation needed]}

In cooking, it is often put on top of gratins, dishes which are then put in the oven to let the cheese melt and become golden-brown and crusty. It is also used for fondue in which case it is blended with Gruyere cheese.

Emmental outside Switzerland

Several varieties of Emmental or Emmentaler have certification, these include:

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

See also

• Jarlsberg cheese
• Swiss cheese
• Leerdammer
• Maasdam cheese

References

External links

Wikimedia Commons has media related to: Emmentaler

• Emmentaler in the online Culinary Heritage of Switzerland database.
• Cook's Thesaurus: Semi-Firm Cheeses