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Emmental (cheese)
Encyclopedia
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 and even Finland
is an export
er of Emmentaler cheese.
Emmentaler is a yellow, medium-hard cheese. Failure to remove CO2 bubbles during production, due to inconsistent pressing, results in the large holes ("eyes
") characteristic of this cheese. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them. It has a savoury
, but not very sharp, taste. Three types of bacteria are used in the production of Emmentaler: Streptococcus thermophilus, Lactobacillus
, and Propionibacterium freudenreichii
. In the late stage of cheese production, P. freudenreichii consumes the lactic acid
excreted by the other bacteria, and releases carbon dioxide
gas
, which slowly forms the bubbles that make holes.
In cooking, it is often put on top of gratin
s, 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 Gruyère cheese.
, these include:
Cheeses of Switzerland
Switzerland is home to about 450 varieties of cheese. Cows milk is used in about 99 percent of the cheeses produced. The remaining share is made up of sheep milk and goat milk.- Hard :*Emmentaler*Gruyère/Greyerzer...
. It is sometimes known as Swiss cheese in North America, Australia
Australia
Australia , officially the Commonwealth of Australia, is a country in the Southern Hemisphere comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands in the Indian and Pacific Oceans. It is the world's sixth-largest country by total area...
and New Zealand
New Zealand
New Zealand is an island country in the south-western Pacific Ocean comprising two main landmasses and numerous smaller islands. The country is situated some east of Australia across the Tasman Sea, and roughly south of the Pacific island nations of New Caledonia, Fiji, and Tonga...
, although Swiss cheese
Swiss cheese
Swiss cheese is a generic name in North America for several related varieties of cheese which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes". Swiss cheese has a piquant, but not very sharp,...
does not always imply Emmentaler.
The cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
originally comes from the Emme valley
Emmental
For the cheese made in the region, see Emmental .The Emmental is a region in west central Switzerland, forming part of the canton of Bern. It is a hilly landscape comprising the basins of the Emme and Ilfis rivers. The region is mostly devoted to farming, particularly dairy farming...
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
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
and Bavaria
Bavaria
Bavaria, formally the Free State of Bavaria is a state of Germany, located in the southeast of Germany. With an area of , it is the largest state by area, forming almost 20% of the total land area of Germany...
, is widely available and even Finland
Finland
Finland , officially the Republic of Finland, is a Nordic country situated in the Fennoscandian region of Northern Europe. It is bordered by Sweden in the west, Norway in the north and Russia in the east, while Estonia lies to its south across the Gulf of Finland.Around 5.4 million people reside...
is an export
Export
The term export is derived from the conceptual meaning as to ship the goods and services out of the port of a country. The seller of such goods and services is referred to as an "exporter" who is based in the country of export whereas the overseas based buyer is referred to as an "importer"...
er of Emmentaler cheese.
Emmentaler is a yellow, medium-hard cheese. Failure to remove CO2 bubbles during production, due to inconsistent pressing, results in the large holes ("eyes
Eyes (cheese)
Eyes are the round holes that are a characteristic feature of Swiss-type cheese and some Dutch-type cheeses. They are bubbles of carbon dioxide gas that is produced by bacteria in the cheese....
") characteristic of this cheese. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them. It has a savoury
Umami
Umami , popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.-Etymology:Umami is a loanword from the Japanese meaning "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi ...
, but not very sharp, taste. Three types of bacteria are used in the production of Emmentaler: Streptococcus thermophilus, Lactobacillus
Lactobacillus
Lactobacillus is a genus of Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. They are common and usually benign...
, and Propionibacterium freudenreichii
Propionibacterium freudenreichii
Propionibacterium freudenreichii is a Gram-positive, nonmotile bacterium that plays an important role in the creation of Emmental cheese, and to some extent, leerdammer. Its concentration in Swiss-type cheeses is higher than in any other cheese. Propionibacteria are commonly found in milk and dairy...
. In the late stage of cheese production, P. freudenreichii consumes the lactic acid
Lactic acid
Lactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish chemist Carl Wilhelm Scheele. Lactic acid is a carboxylic acid with the chemical formula C3H6O3...
excreted by the other bacteria, and releases carbon dioxide
Carbon dioxide
Carbon dioxide is a naturally occurring chemical compound composed of two oxygen atoms covalently bonded to a single carbon atom...
gas
Gas
Gas is one of the three classical states of matter . Near absolute zero, a substance exists as a solid. As heat is added to this substance it melts into a liquid at its melting point , boils into a gas at its boiling point, and if heated high enough would enter a plasma state in which the electrons...
, which slowly forms the bubbles that make holes.
Emmentaler in Switzerland in the 21st century
- Emmentaler Switzerland AOC is registered since 2000 as an AOC (Appellation d'origine contrôléeAppellation d'Origine ContrôléeAppellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...
). 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 months, reserve 8 months, Premier Cru 14 months. It is produced with raw cow milk, adding only natural ingredients (water, salt, natural starter cultures 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. It was nominated best cheese among over 1,700 competitors. For this achievement, it has received a place in the Historic Museum in Bern Switzerland.
In cooking, it is often put on top of gratin
Gratin
Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind...
s, 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
Fondue
Fondue is a Swiss dish of melted cheese served in a communal pot over a spirit lamp , and eaten by dipping long-stemmed forks with bread into the cheese...
, in which case it is blended with Gruyère cheese.
Emmental outside Switzerland
Several varieties of Emmental or Emmentaler have certificationProtected Geographical Status
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
, these include:
- Allgäuer Emmentaler, from Bavaria, Germany and has PDO status.
- Emmental de Savoie, from Savoie, France and has PGI status.
- Emmental français est-central from Franche-Comté, France and also has PGI status.
See also
- Jarlsberg cheeseJarlsberg cheeseJarlsberg is a mild cow's-milk cheese with large irregular holes or what are commonly referred to as "eyes", originating in Jarlsberg, Norway.-Description:...
- Swiss cheeseSwiss cheeseSwiss cheese is a generic name in North America for several related varieties of cheese which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes". Swiss cheese has a piquant, but not very sharp,...
- LeerdammerLeerdammerLeerdammer is a Dutch semi-hard cheese made from cow's milk. It has an aging time of around 3–12 months.It has a creamy white texture and was made to be similar in appearance and flavor to Emmental, but it is rounder in taste. It has a sweet and somewhat nutty flavour that becomes more pronounced...
- Maasdam cheeseMaasdam cheeseMaasdam cheese is a Dutch cheese in a Swiss-style. Made from cow's milk, it is aged for at least 4 weeks. It ripens faster than other Dutch cheeses. Maasdam has internal holes from the ripening process, and a smooth yellow rind. Sometimes it is waxed like Gouda. The cheese was created to compete...