Emmental (cheese)

Emmental or Emmentaler is a type of cheese originating from the Swiss region of Emmental, a valley in the canton of Bern. It is a traditional, unpasteurized, hard cheese made from cow's milk.

History

The production of Emmental dates back to the early 19th century, making it one of the oldest types of cheese in Switzerland. The cheese is named after the Emmental valley where it was first produced.

Production

Emmental is made from unpasteurized cow's milk. The milk is heated and rennet is added to cause coagulation. The curd is then cut into small pieces, which are heated to a temperature of 55 degrees Celsius. This process causes the curd to shrink, releasing whey. The curd is then placed in a mold and pressed to remove any remaining whey. The cheese is then aged for a minimum of four months, during which it develops its characteristic flavor and large holes.

Characteristics

Emmental is a hard cheese with a pale yellow color. It is known for its distinctive holes or "eyes", which are formed by gas bubbles released by the bacteria used in its production. The cheese has a mild, slightly nutty flavor and a smooth, creamy texture. It is often used in cooking, particularly in dishes such as fondue and raclette, but can also be enjoyed on its own or with bread.

Varieties

There are several varieties of Emmental cheese, including Emmental de Savoie from France, Emmental de Savoie PGI, and Emmental Switzerland AOC. Each variety has its own specific characteristics and production methods, but all are based on the original Swiss Emmental.

Health Benefits

Emmental is a good source of protein, calcium, and vitamin B12. It also contains a significant amount of fat, but this is mostly unsaturated fat, which is considered healthier than saturated fat.

See Also

• Swiss cheese
• Cheese making
• Dairy products