Emmental cheese

Emmentaler is a hard cheese, originally from Switzerland, and is now produced in several variants worldwide. It contains 45 percent fat in dry matter. In Germany it is colloquially known as Swiss cheese.

History

Until the early 19th century, the cheese was traditionally gekäst im Emmental made ​​from raw milk and loaves from 70 to 120 kilograms. Today Emmentaler cheese is produced in most producing countries.

It is often mentioned, the Swiss Cheese Union had missed it, to obtain protection for the term Emmental. It should be noted that the basis was laid for trademark protection in Europe 1882 - Emmentaler, however, was even then produced outside Switzerland. The Cheese Union was not founded until 1920. Dama Lige efforts to protect the name, apparently were unsuccessful. Today, the term Emmenthal or Emmental is used worldwide for a variety of cheese, except that the holes have nothing in common with the original part.

A request by the Swiss Federal Office for Agriculture from 2004 to protect the name " Emmental " as a designation of origin, harvested objections from France to Finland, but decided the Swiss Federal Court in the fall of 2006, is entered that the Emmentaler AOC ( protected designation of origin ). Since 2010, a project of the European Commission, in which the marketing and sales of the " Allgäu Emmental " is sponsored by the term world heritage Bavaria enjoy running.

Due to its large hole, this cheese has found its way into proverbs such as " full of holes as Emmentaler " or " full of holes as Swiss cheese " which means for example that a scheme or a barrier is good for nothing.

Production

While in Switzerland, in the Allgäu and in the Vorarlberg Bregenz Forest silage raw milk (→ hay milk ) must be used, comes in other countries for the production of cheese and thermally treated (pasteurized ) milk used. One kilo of Emmentaler about twelve liters of milk are required.

Typical of the Emmental is mainly the large holes and aroma. Both are produced during the fermentation by propionic acid bacteria that cling to the fat contents of the milk and release carbon dioxide and propionic acid. The shape of the holes can give an indication of the quality of the production. Are they not round, but extremely oval and very small or large, can be concluded that a faulty maturation, such cheese taste then often bitter or otherwise unpleasant. In particular, the Emmental made ​​from raw milk can last up to 18 months or more to be stored and thereby develops a stronger aroma. Long matured Emmentaler can salt crystals in the holes or even have a " tear " from salt water.

Varieties

Switzerland

The cheese name " Emmental " is clearly defined in Switzerland and cheeses made ​​from raw milk reserved.

  • Emmentaler AOC or Emmentaler Switzerland are protected names and identify the original. This guy is at least 4 months and thus matured longer and also from würzigerer raw milk, so it much stronger and sharper tastes depending on the maturity period as imitations. It is available in different levels of maturity, cave matured and also with guaranteed " organic quality ". Only with raw milk, water, salt, rennet and selected bacterial cultures, without any additives, preservatives or GMO, Emmentaler AOC is still produced by hand and using traditional methods in village dairies. Emmentaler AOC is provided on a Laibseite with the cheese brand, which is already applied in a patented process during production and then tamper-proof fuses with the bark. The dairy brand shows hundreds of times the hallmark Emmentaler AOC and operating license number of the cheese factory, which has produced the loaf. So the Emmentaler AOC can also be traced in sliced ​​form and by the consumer to the village cheese ( Emmentaler list of AOC cheese dairies as a PDF, see Related links ).
  • Emmentaler Surchoix is aged for at least 4 months, is grained in consistency and stronger in flavor.
  • Emmentaler Switzerland Premier Cru aged for at least 14 months in a damp ( Cave ) basement and was the first Swiss cheese in the cheese world championships in Wisconsin ( 2006) won the title of Best cheese in the world, for which he with a place at the Historical Museum was honored in Bern.
  • Special maturations are available in local dairies and specialty shops in Switzerland, especially in the Emmental. These differ by several Emmentaler AOC varieties which are distinguished by special Affinage ( maturing / care ) and storage duration.

France

  • Emmental français est -central
  • Emmental de Savoie

Germany

  • Allgäu Emmentaler means a shorter ( minimum 3 months) matured and therefore milder, nussigerer type with a protected designation of origin which is gekäst in southern Germany since the 19th century in the Allgäu. On the history of its introduction see Johann Althaus.
  • Hard cheese to Emmentaler type (formerly " square - hard cheese ") is the cheese with typical hole formation prescribed from pasteurized milk in Germany label. In Germany to sell the cheese made from pasteurized milk usually in conjunction with a brand name of the manufacturer.

Austria

  • Cave Taler is a fine spicy variant of Austria, whose bark is dusted with stone dust.

Turkey

Sepet Peyniri from the Turkish city of Balikesir and its surroundings is a kind of Turkish Emmentaler with the typical holes and also the typical mild nutty flavor. The color is compared to manufactured in Switzerland or Germany Emmentaler rather light beige.

Objection (law) Culinary Heritage of Switzerland Agroscope
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