What is Emmentaler?

Emmentaler is a classic "Swiss" cheese, cream cheese with deep holes and Packmarks, which have been produced in Switzerland for centuries. The Emmentiler has a protected original designation, so the integrity of the true Swiss emmentaler can be maintained by requiring the cheese to mark the Emmentiler, meets a strict set of requirements. The Emmentaler production process is widely duplicated worldwide, including the United States, where the product is marked as Swiss cheese and Norway, where the famous Jarlsberg cheese is produced.

Emmentiler is a torn cheese that gives the cheese slightly salty taste and strong bark. The cheese wheels, when they are ready, often weigh up £ 150 (70 kilograms) and are carefully monitored to ensure that the cheese is high quality associated with emontal cheese. As the grandfather of all Swiss cheese types, Emmentaler is honored by many consumers and is worth other market costs.

Emmentiler is a half solid cheese that extends from pale creams to yellow and is distinguished by large, irregular holes in the cheese. Many ofThey reach the size of the walnuts, while others have a minimum size. The cheese itself is a slightly salty, creamy and mild taste with slightly acidic tones. Because the Emmentiler is so mild, it is an extremely versatile cheese and can be found in recipes around the world.

Emmentaler pairs well with fruit plates and many wines and often plays a role in Quiches and Fondue. The cheese melts very well and lends grilled cheese sandwiches, tuna melt and other culinary situations in which a well -molten, mild cheese is required. The Emmentiler is also popular among children because of the slight taste and is an excellent way to introduce small children at the milder end of gourmet cheeses.

Emmentalerje made by precipitation of milk and pressing cottage cheese in large cheese forms that are kept under pressure and occasionally turn to drainage approximately one day before the start of the cheese and placed in the cave to NarrowShe was. The cheese is maintained relatively cold for about two weeks and then introduces itself in a warmer cellar, which ferments for six to eight weeks. During the fermentation process, the cheese forms carbon dioxide gas, which is not able to escape thick skin and creates distinctive holes. Then the cheese can be stored for sale.

Part of the protected origin of the designation dictates that the emmentiler is made of raw milk, which comes from the Swiss cows maintained in humane and hygienic conditions. The milk used for the Emmentiler is a tremendously high -quality, slightly flavored and slightly spiced from the diet that cows are fed, combined with their ability to expand pastures during the summer. Cows are never fed by silage or genetically modified organisms, and genetically modified rennet or bacterial culture during the cheese production process are also prohibited.