Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the Emme valley, Switzerland. It is classified as a Swiss-type 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 cheese is "true" Swiss cheese; i.e. it originates from the Emme valley, Switzerland.[2]
It has a savory but 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, and Finland, 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.
Three types of bacteria are needed to prepare Emmental: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. Historically, the holes were 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 and acoustic analysis has 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 in gratins, and fondue, in which it is mixed with Gruyère, the other highly popular Swiss cheese.
Ziger, a whey cheese, is a historical by-product of the manufacture of Emmental.[8]
Several varieties of Emmental are registered as geographical indications, including:
Emmentaler is also recognized as a geographical indication in the Czech Republic, France, Georgia, Germany, Hungary, Jamaica, Portugal, Russia, Slovakia and Spain.[13]
Three cheeses containing the word Emmental are protected under EU law:
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. The United States Department of Agriculture, for example, uses the terms "Swiss cheese" and "Emmentaler cheese" interchangeably.[17][18]
Emmental cheese is very widely imitated around the world, often just called "Swiss cheese". Specific European types include: