Emmentaler 2 |  | 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 | | Propionibacterium freudenreichii shermamii | | Required | | Streptococcus salivarius subsp. thermophilus | | Required |
Step by step :
| Step | Photo | Duration |
|---|
| 1 | Prepare milk (pasteurize at 62 °C) | | 00:15:00 | | 2 | Prepare mesophilic and propionic cultures (37°C), mix and let mature for 45 min. | | 00:45:00 | | 3 | Add calcium chloride and rennet (32 °C) and leave to rest for 45 minutes. | | 00:45:00 | | 4 | Cut the coagulated milk into 0.5 cm pieces and let it rest for 5 minutes. | | 00:05:00 | | 5 | The curd is then heated to 48 °C, heated for 30 min., then stirred (up to 30 min.). | | 01:00:00 | | 6 | Pour the curd into a cheesecloth placed in a perforated container or colander and let it drain for 15 minutes. | | 00:20:00 | | 7 | Fill the mold and load it with a weight of 15-20 kg for 30 minutes at 20°C. | | 00:30:00 | | 8 | Then we turn it, load approx. 25-30 kg and then turn it for 3 hours, a total of 16 hours. | | | | 9 | Let the cheeses be salted in a 20% salt solution for 6-8h / 1kg of cheese. | | | | 10 | The cheese is left to dry for approx. the second day, during operation the cheese is vacuumed into the cheese ripening film during this phase. | | | | 11 | Phase I - Temperature = 4°C, 5 days | | | | 12 | Phase II- Temperature = 21°C, 9 days | | | | 13 | Phase III- Temperature = 4°C, at this temperature the cheese is allowed to mature in months. | | |
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