Emmental cheese is a cow's milk cheese with distinctively big holes and creamy pale yellow colour, it is the original Swiss cheese. Although it has been adopted by numerous countries, the cheese originally came from the Emme Valley in the region of Bern in Switzerland, hence the name. Emmental cheese is suitable for a variety of cooking purposes and is a big favourite due to its creamy, nutty flavour. The cheese also goes by other names such as Emmenthal, Emmentaler, and Emmenthaler. It has a hard, inedible rind and a strong, dense body. It is a common element in cheese fondue and is easy to melt too.
How Did Emmental Cheese Get Its Name?
The name 'Emmenyal' is said to be derived from 'The Emme River' and the German word tal, which means "valley,"
French, German, and Italian are among the four national languages and cultures of Switzerland. The cheese is referred to as Emmentaler, Emmental, or Emmenthaler, depending on the regional tongue or accent.
How Is Emmental Cheese Made?
Raw cow's milk is gradually warmed in large copper kettles or vats. Natural whey and rennet are added to promote coagulation and the creation of curd. The whey is drained and the curd is separated, then it is put in moulds. After that, the moulds are aged and brined. During the maturation process, a combination of proprietary cultures is added, including propionic bacteria. During the ageing process, the propionic bacterium consumes the lactic acid and produces carbon dioxide bubbles. The trapped bubbles eventually cause holes to appear in the rind. The temperatures will be kept heated while the cheese matures to allow the formation of the cheese's distinctive holes. The cheese will start to resemble Emmental cheese after two months.
In addition to being made in the United States, France, Germany, and other countries as well, Emmental is also sold widely under the names Emmenthal and Swiss cheese and is reasonably priced. Since the milk and cultures used are not the same as those used in the specified areas of the manufacturing in Switzerland, the non-AOP (Appellation d’Origine Protégée is a label that serves as a quality mark and ensures the highest standards for origin, manufacturing, and quality) cheese is milder and lacks the flavour qualities of genuine Swiss Emmental.
How To Use Emmental Cheese?
Emmental is perfect for cheese fondue and other meals that call for melted cheese, including casseroles, grilled cheese sandwiches, pasta, and egg dishes. It can also be presented on a cheese platter with fruit and nuts, piled into sandwiches, or eaten cold.
How To Store Emmental Cheese?
Wrap the cheese in waxed or parchment paper and put it in a zip-close bag to store in the refrigerator. This will provide a small bit of ventilation without filling the fridge with the aroma of cheese. If any mould appears, carefully cut around it without touching it with your knife. For up to six weeks, Emmental can be stored in the refrigerator. Also freezing it for up to three months won't significantly change the flavour or texture of the cheese. Hand-sized blocks should be tightly wrapped in plastic or roughly grated, then placed in zip-close bags with all of the air squeezed out for up to three months before freezing. Before using the cheese, let it defrost in the refrigerator overnight.
