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'''Emmental''', '''Emmentaler''' or '''Emmenthal''' is a yellow, [[medium-hard cheese]] that originated in the area around [[Emmental]], in the [[canton of Bern]] in [[Switzerland]]. Emmental was first mentioned in written records in 1293, but first called by its present name in 1542.<ref>{{HDS|013951|Käse|author=Dominik Sauerländer, Anne-Marie Dubler |date=5 February 2018}}</ref><ref>{{cite book | last=Ehlers | first=S. | last2=Hurt | first2=J. | title=The Complete Idiot's Guide to Cheeses of the World | publisher=Alpha Books | series=Complete Idiot's Guide to | year=2008 | isbn=978-1-59257-714-9 | url=https://books.google.com/books?id=sjW9adVFS2kC&pg=PA76 | accessdate=May 19, 2016 | page=76}}</ref> It has a [[savoriness|savory]] but mild taste. While the denomination "Emmentaler Switzerland" is legally protected, "Emmentaler" alone is not; similar cheeses of other origins, especially from France,<ref>{{cite web|url= https://www.produits-laitiers-de-france.com/en/cheeses/emmental/ |title=Emmentaler|website=Cheese of France|accessdate=25 October 2020}}</ref> the Netherlands,<ref>{{cite web|url=https://kraatskaas.nl/assortiment/emmentaler/?lang=en|title=Emmentaler|accessdate=25 October 2020}}</ref> [[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.
'''Emmental''', '''Emmentaler''' or '''Emmenthal''' is a yellow, [[medium-hard cheese]] that originated in the area around [[Emmental]], in the [[canton of Bern]] in [[Switzerland]]. Emmental was first mentioned in written records in 1293, but first called by its present name in 1542.<ref>{{HDS|013951|Käse|author=Dominik Sauerländer, Anne-Marie Dubler |date=5 February 2018}}</ref><ref>{{cite book | last=Ehlers | first=S. | last2=Hurt | first2=J. | title=The Complete Idiot's Guide to Cheeses of the World | publisher=Alpha Books | series=Complete Idiot's Guide to | year=2008 | isbn=978-1-59257-714-9 | url=https://books.google.com/books?id=sjW9adVFS2kC&pg=PA76 | accessdate=May 19, 2016 | page=76}}</ref> It has a [[savoriness|savory]] but mild taste. While the denomination "Emmentaler Switzerland" is legally protected, "Emmentaler" alone is not; similar cheeses of other origins, especially from France,<ref>{{cite web|url= https://www.produits-laitiers-de-france.com/en/cheeses/emmental/ |title=Emmentaler|website=Cheese of France|accessdate=25 October 2020}}</ref> the Netherlands,<ref>{{cite web|url=https://kraatskaas.nl/assortiment/emmentaler/?lang=en|title=Emmentaler|accessdate=25 October 2020}}</ref> [[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 made outside Switzerland.


==Production==
==Production==
Three types of [[bacterium|bacteria]] are needed to prepare Emmental: ''[[Streptococcus thermophilus]]'', ''[[Lactobacillus helveticus]]'', and ''[[Propionibacterium freudenreichii]]''. Historically, the [[Eyes (cheese)|holes]] were a sign of imperfection, and until modern times cheese makers would try to avoid them.<ref>Scientific American ''Cheese Story'' August 2010 Pg 33</ref> Emmental cheese is usually consumed cold, as chunks or slices,<ref>"[https://www.cheesesfromswitzerland.com/en/cheese-varieties/range/emmentaler-aop Emmentaler AOP]", Switzerland Cheese Marketing. Retrieved 26 October 2020.</ref> and is also used in a variety of dishes, particularly in [[gratin]]s, and [[fondue]], where it is mixed with [[Gruyère cheese|Gruyère]].
Three types of [[bacterium|bacteria]] are needed to prepare Emmental: ''[[Streptococcus thermophilus]]'', ''[[Lactobacillus helveticus]]'', and ''[[Propionibacterium freudenreichii]]''. Historically, the [[Eyes (cheese)|holes]] were a sign of imperfection, and until modern times cheese makers would try to avoid them.<ref>Scientific American ''Cheese Story'' August 2010 Pg 33</ref> Emmental cheese is usually consumed cold, as chunks or slices,<ref>"[https://www.cheesesfromswitzerland.com/en/cheese-varieties/range/emmentaler-aop Emmentaler AOP]", Switzerland Cheese Marketing. Retrieved 26 October 2020.</ref> and is also used in a variety of dishes, particularly in [[gratin]]s, and [[fondue]], where it is mixed with [[Gruyère cheese|Gruyère]].


==Protected varieties==
==Protected varieties==
Line 27: Line 27:
[[File:Selection_Rolf_Beeler_Emmental.jpg|thumb|Eighteen-month-old [[raw milk|raw-milk]] Emmental [[Appellation d'origine contrôlée (Switzerland)|AOC]]]]
[[File:Selection_Rolf_Beeler_Emmental.jpg|thumb|Eighteen-month-old [[raw milk|raw-milk]] Emmental [[Appellation d'origine contrôlée (Switzerland)|AOC]]]]
'''Switzerland'''
'''Switzerland'''
* ''Emmentaler Switzerland AOC'' has been registered since 2000<ref>{{cite news |title= AOC-Label für den Käse mit den grössen Löchern |newspaper= Swiss Info |date= 13 September 2004 |url=http://www.swissinfo.ch/ger/index.html?cid=4092536 |accessdate= 11 December 2009}}</ref> as an [[Appellation d'origine contrôlée (Switzerland)|''appellation d'origine contrôlée'']] (AOC).<ref>{{cite web|url=http://emmentaler.ch/en/produktion/aoc-guetesiegel.html |title=Archived copy |accessdate=December 11, 2009 |url-status=dead |archiveurl=https://web.archive.org/web/20101211015713/http://emmentaler.ch/en/produktion/aoc-guetesiegel.html |archivedate=December 11, 2010 }}</ref> In 2013, it was replaced by the [[Appellation d'origine protégée (Switzerland)|''appellation d'origine protégée'']] (AOP) certification. This original Emmental is produced in small rural dairies with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures and [[rennet]]); preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a round shape with a natural rind, and aged in traditional cellars for a minimum of four months. This Emmental has three age profiles: ''classic'', aged at least four months; ''reserve'', aged at least eight months; and ''Premier Cru'', aged at least fourteen months.
* ''Emmentaler Switzerland AOC'' has been registered since 2000<ref>{{cite news |title= AOC-Label für den Käse mit den grössen Löchern |newspaper= Swiss Info |date= 13 September 2004 |url=http://www.swissinfo.ch/ger/index.html?cid=4092536 |accessdate= 11 December 2009}}</ref> as an [[Appellation d'origine contrôlée (Switzerland)|''appellation d'origine contrôlée'']] (AOC).<ref>{{cite web|url=http://emmentaler.ch/en/produktion/aoc-guetesiegel.html |title=Archived copy |accessdate=December 11, 2009 |url-status=dead |archiveurl=https://web.archive.org/web/20101211015713/http://emmentaler.ch/en/produktion/aoc-guetesiegel.html |archivedate=December 11, 2010 }}</ref> In 2013, it was replaced by the [[Appellation d'origine protégée (Switzerland)|''appellation d'origine protégée'']] (AOP) certification. This original Emmental is produced in small rural dairies with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures and [[rennet]]); preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a round shape with a natural rind, and aged in traditional cellars for a minimum of four months. This Emmental has three age profiles: ''classic'', aged at least four months; ''reserve'', aged at least eight months; and ''Premier Cru'', aged at least fourteen months.


'''Outside Switzerland'''
'''Outside Switzerland'''

Revision as of 13:48, 28 October 2020

Emmental
Country of originSwitzerland
Region, townEmmental, canton of Bern
Source of milkCow
PasteurizedNot traditionally
TextureMedium-hard
Aging time2–18 months depending on variety
CertificationSome varieties
Named afterEmmental
Related media on Commons

Emmental, Emmentaler or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. Emmental was first mentioned in written records in 1293, but first called by its present name in 1542.[1][2] It has a savory but mild taste. While the denomination "Emmentaler Switzerland" is legally protected, "Emmentaler" alone is not; similar cheeses of other origins, especially from France,[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 made outside Switzerland.

Production

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] Emmental cheese is usually consumed cold, as chunks or slices,[6] and is also used in a variety of dishes, particularly in gratins, and fondue, where it is mixed with Gruyère.

Protected varieties

Several varieties of Emmental have certification, including:

Eighteen-month-old raw-milk Emmental AOC

Switzerland

  • Emmentaler Switzerland AOC has been registered since 2000[7] as an appellation d'origine contrôlée (AOC).[8] In 2013, it was replaced by the appellation d'origine protégée (AOP) certification. This original Emmental is produced in small rural dairies with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures and rennet); preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a round shape with a natural rind, and aged in traditional cellars for a minimum of four months. This Emmental has three age profiles: classic, aged at least four months; reserve, aged at least eight months; and Premier Cru, aged at least fourteen months.

Outside Switzerland

  • Allgäuer Emmentaler, from Bavaria, Germany, has PDO status[9]
  • Emmental de Savoie, from Savoie, France, has PGI status[10]
  • Emmental français est-central from Franche-Comté, France, also has PGI status[11]

Nomenclature

Main article: Swiss cheese (North America)

In many parts of the English-speaking world the terms "Emmentaler" and "Swiss cheese" are both used to refer to any cheese of the Emmenthal type, whether produced in Switzerland or elsewhere. The United States Department of Agriculture, for example, uses the terms Swiss cheese and Emmentaler cheese interchangeably.[12][13]

See also

References

  1. ^ Dominik Sauerländer, Anne-Marie Dubler: Käse in German, French and Italian in the online Historical Dictionary of Switzerland, 5 February 2018.
  2. ^ Ehlers, S.; Hurt, J. (2008). The Complete Idiot's Guide to Cheeses of the World. Complete Idiot's Guide to. Alpha Books. p. 76. ISBN 978-1-59257-714-9. Retrieved May 19, 2016.
  3. ^ "Emmentaler". Cheese of France. Retrieved 25 October 2020.
  4. ^ "Emmentaler". Retrieved 25 October 2020.
  5. ^ Scientific American Cheese Story August 2010 Pg 33
  6. ^ "Emmentaler AOP", Switzerland Cheese Marketing. Retrieved 26 October 2020.
  7. ^ "AOC-Label für den Käse mit den grössen Löchern". Swiss Info. 13 September 2004. Retrieved 11 December 2009.
  8. ^ "Archived copy". Archived from the original on December 11, 2010. Retrieved December 11, 2009.{{cite web}}: CS1 maint: archived copy as title (link)
  9. ^ "DOOR". Ec.europa.eu. 1997-01-24. Retrieved 2016-05-14.
  10. ^ "DOOR". Ec.europa.eu. 1996-06-21. Retrieved 2016-05-14.
  11. ^ "DOOR". Ec.europa.eu. Retrieved 2016-05-14.
  12. ^ Swiss Cheese, Emmentaler Cheese Grades and Standards, U.S. Department of Agriculture, accessed March 25, 2020
  13. ^ How to Buy Cheese, U.S. Department of Agriculture (1971), p. 15
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