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Emmental has a fruity, slightly nutty, savory and particularly a mild bitter taste and is best known for walnut sized holes. It is also the most famous Swiss cheese, made according to a process that originates from the Emme River valley, situated in the canton of Bern. About 12 liters of milk are needed to produce 1kg of Emmental cheese. It is made in big wheel shapes, about 90 cm in diameter and 15 cm in thickness. For forming the curd rennet is used. After the usual stirring, cutting and heating to approximately 52° C, all the curd from 1,000 kg of milk is lifted from the whey in a fine-mesh net and pressed into the wheel. Cheese is shaped in blocks, afterwards salted in strong brine, in order to create rind, and then subsequently wrapped in film to prevent it from drying. The cheese is afterwards held at a temperatures of 22° to 27° C, so that carbon dioxide is produced, which forms the characteristic walnut size holes or “eyes” in 6 to 8 weeks. Complete maturity of the cheese takes about six months. There are three types of bacteria used in Emmental making process: Propionibacterium freudenreichii, Streptococcus thermopiles, and Lactobacillus. In the late stages of the production Propionibacterium freudenreichii consumes the lactic acid produced by other bacteria involved in the process, and creates the carbon (iv) oxide gas, which forms bubbles and results in forming holes that are main characteristic of the Emmental cheese.
The cheese is today produced not only in Switzerland but also Austria, Germany, France produce Emmental cheese that has Protected Designation of Origin. The largest producer of Emmental cheese today is France.
As well as being served as table cheese, Emmental is often used in gratins and is very popular as fondue cheese due to its characteristics.
Emmental can also be a good source of Calcium, Protein and Essential Fatty Acids. Because it’s made with skim or semi-skimmed Milk, it has less fat, salt and cholesterol than other full fat cheeses, which makes it one of favorite cheese for many different types of diets.
The cheese is freshly cut with a knife and vacuum packed, so we can always assure the quality. If you have any further questions, please feel free to contact our customer service.
|Best Before||Minimaal 7 dagen|
|Eat during pregnancy||No|
|Beer Advice||Belgisch Blond, Zwaarblond|
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