Emmenthal Cheese

Emmenthal Cheese is the famous Swiss cheese with the big holes in it.

Partly-skimmed unpasteurized cow's milk is heated to 89 F (31 C.) Rennet and starter bacteria are then added. The milk is let sit to curdle for half an hour. The curd is then cut into small pieces, heated slowly to 118 F (48 C), then from there rapidly up to 127 F (53 C.) The curd is then pressed into a cheese wheel mould, and set in a brine solution for two days.

The cheese wheels are stored for a month at 71 F (22 C) -- it is at this stage that the holes develop, caused by gas in the cheese -- then aged from 4 to 10 months at 55 F (13 C.)

1,000 litres of milk will make 85 kg of Emmenthal Cheese.

The rind will have stamped on it the town where the cheese was made (it is made by more than 1,600 dairies in the German-speaking areas of Switzerland.) It will also have a hornblower trademark symbol on it. Inside, the cheese is a pale yellow with a slightly nutty flavour.

North American Swiss Cheese is a generic, knock-off version of Emmenthal. Other versions of Emmenthal made in other countries are Maasdam, made in the Netherlands, Jarlsberg made in Norway, and Kambera Cheese, made in Australia. Melts well.American Swiss cheese, Raclette, Gruyère, Jarlsberg, Alpine Lace (from Wisconsin)1 cup, grated = 4 oz / 125g

Some sources claim that the cheese originated at the end of the 1200s.

The name means that it comes from the Emme River valley (thal means valley) near Bern.

Also called:

Kambera Cheese, Maasdam Cheese, Swiss Cheese

Allgäu Emmentaler, Jarlsberg Cheese, Swiss Cheese

Battelmatt Cheese, Beaufort Cheese, Bergkäse, Bitto Cheese, Brick Cheese, Cheddar Cheese, Clonmore Cheese, Coolea Cheese, Etorki Cheese, Farmhouse Cheese, Gloucester Cheese, Gouda Cheese, Halloumi Cheese, Havarti Cheese, Hoop Cheese, Isle of Mull Cheese, Kambera Cheese, Killeen Cheese, Lamb Chopper Cheese, Longhorn Cheese, Muenster Cheese, Murcia al Vino Cheese, Murcia Cheese, Pinconning Cheese, Provolone Cheese, Raclette Cheese, Raclette Jurassienne, Red Leicester Cheese, Royal Windsor Red, Salers Cheese, São Jorge Cheese, St George Cheese, Sussex Yeoman Cheese, Tomme d'Abondance, Washed-Rind Cheeses, Windsor Red Cheese

Affinage, American Cheeses, British Cheeses, Casu Marzu, Cheese Curds, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese

Butter, Milk