Fandom

WikiCheese

Emmenthaler

300pages on
this wiki
Add New Page
Talk0 Share
Wikipedia.png This page uses content from Wikipedia. The original article was at Emmental (cheese). The list of authors can be seen in the page history. As with WikiCheese, the text of Wikipedia is available under the Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA).

Emmental, Emmentaler, Emmenthal, Emmenthaler or Emmental cheese is a Swiss cheese. It is sometimes known as Swiss cheese in North America, Australia and New Zealand, although Swiss cheese does not always imply Emmental.

The cheese originally comes from the Emme valley in the canton of Bern. Unlike some other cheese varieties, the denomination "Emmental" was not protected ("Emmentaler Switzerland®" is, though). Hence, Emmental of other origin, especially from France and Bavaria, is widely available. Even Finland is an exporter of Emmental cheese.

Emmental is a yellow, medium-hard cheese, with characteristic large holes. It has a piquant, but not really sharp taste. Three types of bacteria are used in the production of Emmental, Streptococcus thermophilis, Lactobacillus, and Propionibacter shermani. In the late stage of cheese production, P. shermani consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make holes.

It features prominently in the cuisine of the United States where it is a standard cheese for use in the preparation of sandwiches, albeit often substituted by cheaper "Swiss cheese."

In cooking, it is often put on top of gratins, dishes which are then put in the oven to let the cheese melt and become golden-brown and crusty. It is also used for fondue.

See AlsoEdit

External linkEdit

Ad blocker interference detected!


Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.