Emmental cheese originates from the Emme Valley in Switzerland.[2]
It has asavoury but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognise the term as a geographical indication: similar cheeses of other origins, especially from France (as "Emmental"),[3] the Netherlands,[4]Bavaria, andFinland, 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 ofbacteria are needed to prepare Emmental:Streptococcus thermophilus,Lactobacillus helveticus, andPropionibacterium freudenreichii. Historically, theeyes 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 andacoustic 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, such as ingratins.
The presence of holes in cheeses such asGruyère and Emmental was long thought to be due to bacterial activity in the mass of the cheese. In the 21st century it was discovered that it was due to microscopic hay dust that got into the milk during milking.[9] Bacteria formed around the dust particles and produced gases which caused the characteristic holes. In addition to their traditionally favoured appearance, the holes, if not too small, have the beneficial effect of preventing gaps and cracks in the block of cheese from forming. There was some suggestion in the past of a variable effect; Emmental cheese made from summer milk had smaller holes than winter cheese—the cows ate hay in winter, but grass with less dust in summer. Modern production techniques and milking machines are less susceptible to hay dust, and indeed 21st-century Swiss cheeses have fewer and smaller holes.[10]
Holes can be restored to their former size and prevalence by adding hay flower powder to the milk; this is done in Germany and France, but such additives are forbidden in Swiss cheeses.
Emmentaler was registered in 2000 as anappellation d'origine contrôlée (AOC) in Switzerland.[11][12][13] In 2013, it was replaced by theappellation d'origine protégée (AOP) certification. The Emmentaler produced according to the AOC-registration needs to be produced in small rural dairies with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures andrennet); 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. Emmentaler must be produced incantons of Aargau, Bern (except Amtsbezirk Moutier), Glarus, Luzern, Schwyz, Solothurn, St Gallen, Thurgau, Zug or Zurich, or in the See- and Sensebezirk of canton of Freiburg.[14]
Emmentaler is also recognised as a geographical indication in the Czech Republic, France, Georgia, Germany, Hungary, Jamaica, Portugal, Russia, Slovakia and Spain.[15]
Emmental de Savoie from France
Three cheeses containing the word Emmental are protected under EU law:
Allgäuer Emmentaler, from Bavaria, Germany, hasPDO status[16]
Emmental de Savoie, from Savoie, France, hasPGI status[17]
Emmental français est-central fromFranche-Comté, France, also has PGI status[18]
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. TheUnited States Department of Agriculture, for example, uses the terms "Swiss cheese" and "Emmentaler cheese" interchangeably.[19][20]
