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Name of cheese:
Emmental [Emmentaler] - Swiss
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Origin of Name: The name comes from the area of its origination, the Emmental Valley in the Canton of Berne.
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Country of origin: Switzerland
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State/Province/Region/Canton of origin: Bern
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Where made today: It comes from a charming valley niched in the heart of Switzerland. Originally, it was made only in higher elevations. Since the 19th century, it is made in both the higher elevations and in the valleys in most of the German Cantons. By the treaty of Stresa, in 1953, it can only be made in Switzerland.
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When originated: Seemingly, it was made as early as 50 BC. There is evidence of its existence in the 13th century.
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History: Originally only made in the high alpines, but because of a shortage of the cheese, during the 19th century, it was allowed to be made in the valleys too. The wheels then became larger.
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Process: The fresh milk is filtered, weighed and poured into a vat where the milk is mixed. The larger vats hold 5600 liters, the smaller ones, 1300. The milk is heated to around 31 degrees C, depending upon the ambient temperature.
Lactic bacteria [pure cultures of Streptococcus thermophilus, Lactobacillus bulgaricus, and Propionibacterium shermanii]
is added to the the solids [curd] to control the development of acid, eyes and flavor. Each of the bacteria plays a different role in curing the cheese; consequently, their ratios must be carefully controlled to ensure the correct balance of acid, flavor and the size of the eyes in the final cheese.
Pressure is then applied while the milk coagulates. After about half an hour of sitting, the curds begin to form. They are then cut by ‘harp’ like paddles. The cut grains of cheese are then separated from the liquid [whey]. The mixture is constantly stirred for an hour and a half and then it is heated up to 53 degrees C. The reheating causes the curd to expel more whey. The whey is then shunted into molds lined with cheese cloth. The cloth, containing the curd, is then hoisted to cause more whey to be expelled. Again, in the mold, the curd has a first pressing. It is then hoisted a second time for more whey to be expelled and then replaced into the mold for 20 hours of pressing. The next day the molds are placed into a bath of salt water for 2 days.
The yellow molds are then aged for 14 days in a cave [storage cellar] at 13 degrees C. Subsequently, the molds are placed into a warmer, 22 degree C, cave for 6 to 8 weeks where the bacteria ultimately transforms the lactic acid into carbonic gas to cause the ‘eyes’ or holes.
A similar process is used in the United States to make a cheese called 'Swiss Cheese'. This process is used in a wide host of other countries. In Norway, the process results in Jarlsberg cheese.
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Type of cheese:
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Hardness of cheese:
Hard
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Pressed: Yes
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Scalded:Cuite:
Yes
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Fermentation:
Interior
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Pressed: Yes
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Type of milk:
Whole cows milk.
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Raw or Pasteurized:
Raw
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Type of rind:
Washed [Brushed either wet or dry
with salt].
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Fat content: 45%
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Color:
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Taste: A slight, fruity-nut like taste.
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Configuration:
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Holes: Yes
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Aging: Aged in warm caves [20 to
24 degrees C]
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Milk required/weight: 1200 liters to make 100 kg of cheese.
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Varieties:
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Classic: Light taste of nuts; aged 4 to 8 months.
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Reserve: After 4 months of aging, the best wheels are selected for further aging for a minimum of 8 months. It will have a taste slightly more pronounced than the normal.
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‘Des Grottes’ or ‘Hohlengereiften’: After 14 months of aging [11 months of which is passed in a grotto, covered in molasses in humid air at 94% humidity and 12 degrees C]. The cheese absorbs minerals from the grotto. The rind is less solid and the entire cheese acquires a tender mass. It has a nut like aroma.
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AOC: No
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How it should be stored:
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How to enjoy it:
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Warnings: Don’t buy this cheese when it is cracked, or when the rind is dry or colorless or the holes are too large or too numerous or the cheese is sweating.
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Recipe for
Country Leek Pie
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Other Recipes [In French]:
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