Emmental cheese
| Emmental | |
|---|---|
 | |
| Other names | Emmenthal, Emmentaler, Emmenthaler[1] |
| Country of origin | Switzerland |
| Source of milk | Cow |
| Pasteurized | Not traditionally |
| Texture | Medium-hard |
| Aging time | 2–18 months depending on variety |
| Certification | Some varieties |
| Named after | Emmental |
 Related media on Commons | |
Emmental,Emmentaler,orEmmenthalis a yellow,medium-hard cheesethat originated in theEmme valley, Switzerland.It is classified as aSwiss-type cheese.
History
[edit]Emmental cheese is "true" Swiss cheese; i.e. it originates from theEmme valley, Switzerland.[2]
It has asavorybut mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental),[3]the Netherlands,[4]Bavaria,andFinland,are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and "Swiss cheese"are used interchangeably for Emmental-style cheese.
Production
[edit]Three types ofbacteriaare needed to prepare Emmental:Streptococcus thermophilus,Lactobacillus helveticus,andPropionibacterium freudenreichii.Historically, theholeswere a sign of imperfection, and until modern times, cheese makers would try to avoid them.[5]Nowadays, however, eye formation is valued as a sign of maturation and quality andacoustic analysishas been developed for this purpose.[6]Emmental cheese is usually consumed cold, as chunks or slices,[7]and is also used in a variety of dishes, particularly ingratins,andfondue,in which it is mixed withGruyère,the other highly popular Swiss cheese.
Ziger,a whey cheese, is a by-product of the manufacture of Emmental.[8]
Protected varieties and nomenclature
[edit]Several varieties of Emmental are registered as geographical indications, including:
Switzerland
[edit]
Emmentalerwas registered in 2000 as anappellation d'origine contrôlée(AOC) in Switzerland.[9][10][11]In 2013, it was replaced by theappellation d'origine protégée(AOP) certification. The Emmentaler produced according to the AOC-registration needs to be produced in small rural dairies with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures andrennet); preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a round shape with a natural rind, and aged in traditional cellars for a minimum of four months. Emmentaler must be produced in Kantons Aargau, Bern (except Amtsbezirk Moutier), Glarus, Luzern, Schwyz, Solothurn, St. Gallen, Thurgau, Zug or Zürich, or in the See- and Sensebezirk of Kanton Freiburg.[12]
Emmentaler is also recognized as a geographical indication in the Czech Republic, France, Georgia, Germany, Hungary, Jamaica, Portugal, Russia, Slovakia and Spain.[13]
Outside Switzerland
[edit]
Three cheeses containing the word Emmental are protected under EU law:
- Allgäuer Emmentaler,from Bavaria, Germany, hasPDO status[14]
- Emmental de Savoie,from Savoie, France, hasPGI status[15]
- Emmental français est-centralfromFranche-Comté,France, also has PGI status[16]
In many parts of the English-speaking world the terms "Emmentaler" and "Swiss cheese" are both used to refer to any cheese of the Emmental type, whether produced in Switzerland or elsewhere. TheUnited States Department of Agriculture,for example, uses the terms "Swiss cheese" and "Emmentaler cheese" interchangeably.[17][18]
Emmental-style cheeses
[edit]Emmental cheese is very widely imitated around the world, often just called "Swiss cheese". Specific European types include:
- Grevéfrom Sweden
- Jarlsberg cheesefrom Norway
- Maasdam cheesefrom the Netherlands, withLeerdammerbeing one variety
See also
[edit]
References
[edit]- ^"Emmenthal definition and meaning".Collins English Dictionary.Retrieved2020-11-08.
- ^Michael Tunick (2014).The Science of Cheese.OUP USA. p. 140.ISBN9780199922307.
- ^"Emmentaler".Cheese of France.Retrieved25 October2020.
- ^"Emmentaler".Retrieved25 October2020.
- ^Scientific American"Cheese Story", August 2010, p. 33
- ^González, Mariana; Budelli, Eliana; Pérez, Nicolás; Lema, Patricia (27 November 2019). "Acoustic techniques to detect eye formation during ripening of Emmental type cheese".Innovative Food Science & Emerging Technologies.59:102270.doi:10.1016/j.ifset.2019.102270.S2CID213732802.
- ^"Emmentaler AOP",Switzerland Cheese Marketing. Retrieved 26 October 2020.
- ^"Ziger / Sérac".Culinary Heritage of Switzerland.Retrieved29 March2023.
- ^"Emmentaler: AOC-Gütesiegel".Archived fromthe originalon December 11, 2010.RetrievedDecember 11,2009.
- ^Government of Switzerland."Appellations d'origine et indications géographiques".Retrieved1 October2021.
- ^"AOC-Label für den Käse mit den grössen Löchern".Swiss Info.13 September 2004. Archived fromthe originalon 27 September 2012.Retrieved11 December2009.
- ^"Pflichtenheft Emmentaler"(PDF).Government of Switzerland.Retrieved9 January2023.
- ^"Emmentaler".Origin GI.3 September 2021.Retrieved1 October2021.
- ^"DOOR".Ec.europa.eu. 1997-01-24.Retrieved2016-05-14.
- ^"DOOR".Ec.europa.eu. 1996-06-21.Retrieved2016-05-14.
- ^"DOOR".Ec.europa.eu.Retrieved2016-05-14.
- ^Swiss Cheese, Emmentaler Cheese Grades and Standards,U.S. Department of Agriculture, accessed March 25, 2020
- ^How to Buy CheeseArchived2021-03-10 at theWayback Machine,U.S. Department of Agriculture (1971), p. 15
| Foods by type | |
|---|---|
| AOP and IGP products | |
| National dishes | |
| Related | |
