Emmenthal

Emmenthal, also known as Emmental or Emmentaler, is a traditional, unpasteurized, hard cheese originating from the Canton of Bern in Switzerland. It is named after the Emmental, the valley of the river Emme, and is distinguished by its large holes or "eyes" formed during the fermentation process.

History

The origins of Emmenthal date back to the 13th century, making it one of the oldest cheeses in Switzerland. It was first mentioned in historical documents in 1292. The cheese quickly gained popularity across Europe due to its distinctive flavor and texture.

Production

Emmenthal is made from raw cow's milk, which is heated and curdled. The curds are then pressed into molds and aged for a minimum of two months. During the aging process, the cheese develops its characteristic holes. These holes are formed by carbon dioxide gas released by bacteria present in the milk.

Characteristics

Emmenthal cheese is known for its smooth, slightly yellowish ivory body and the large holes that are typically the size of cherries or walnuts. It has a nutty, mild, and slightly sweet flavor, which becomes more pronounced with age. The texture is firm yet supple.

Culinary Uses

Emmenthal is versatile in the kitchen, commonly used in sandwiches, on cheese platters, and in various cooked dishes. It is a key ingredient in traditional Swiss dishes such as fondue and raclette. It also melts well, making it ideal for use in sauces and baking.

Nutritional Information

Emmenthal is rich in protein and calcium, but also high in fat and calories. It provides essential nutrients, including vitamins A and B12.

Cultural Significance

Emmenthal is not only a staple in Swiss cuisine but also a significant part of Swiss cultural heritage. It represents the traditional cheese-making skills that have been passed down through generations in Switzerland.

See Also

• Cheese
• Swiss cuisine
• Fondue
• Raclette

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