Emmentaler 1 |  | Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese.
Emmental was first mentioned in written records in 1293, but first called by its present name in 1542. 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), the Netherlands, 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. |
Cultures needed :
| Name | Volume | Require |
|---|
| Lactobacillus delbrueckii subsp. lactis | | Required | | Lactobacillus helveticus | | Required | | Lactococcus lactis subsp. cremoris | | Required | | Lactococcus lactis subsp. lactis | | Required | | Streptococcus salivarius subsp. thermophilus | | Required | | Propionibacterium freudenreichii globosum | | Required |
Step by step :
| Step | Photo | Duration |
|---|
| 1 | Warm the 10L of cow’s milk to 33o Celsiu, add the cultures and stir thoroughly. Cover and leave it to ripen for about 10 minutes at 33o Celsiust. | | 00:15:00 | | 2 | Add Rennet and stir for a minute. Leave it to set for about 45 minutes or until you have a clean break. | | 00:45:00 | | 3 | Carefully cut the curd into a quarter inch or 6mm cubes. Keeping the curds at 33o Celsius, stir the curd for 40 minutes using a whisk to cut the curds into a uniform shape and size. | | 00:45:00 | | 4 | Slowly raise the temperature to 48oC over a period of approximately 35 minutes. Stir the curd frequently to prevent it from matting. Once the curd temperature reaches 48oC, maintain the temperature for 35 more minutes while stirring with the whisk to cut your curd to even smaller sizes. After 35 minutes, pause stirring and let the curds rest for 5 minutes. | | 01:15:00 | | 5 | Pour off the whey to up of curds.Add water same volume an temperature about 48-50°C. Stir 5 minutes. Pour the curds into mold lined with a cheesecloth. | | 00:10:00 | | 6 | Press at 6 kg for 15 minutes. | | 00:15:00 | | 7 | Remove from the mold, unwrap, flip and redress the cheese. Press at 8 kg for about 2 hours. | | | | 8 | Remove from the mold, unwrap, flip and redress the cheese. Press at 8 kg for 12 hours. | | | | 9 | Remove from the mold and unwrap the cheese. Soak in the brine solution for a total of 8 hours, flipping the cheese every 2-3 hours. | | | | 10 | Remove the cheese from the brine and pat dry. Store at 13oC for a week while turning and wiping down the cheese daily with a brine | | | | 11 | Put the cheese to warm room 20-22°C for 2 to 3 weeks while making sure to turn and wipe the cheese daily with a brine | | | | 12 | Once the cheese begins to swell and rounds at the edges, return the cheese at 7oC and 80 to 85% humidity for 3 months. Turn and wipe down the cheese three times a week. | | |
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