Introduction to Emmentaler Cheese
Emmentaler cheese is a traditional Swiss cheese originating from the Emmental region, east of Bern. The region is home to 150 family dairies, producing around 17,700 tons of Emmentaler cheese annually. The cheese has iconic holes and is known for its sweet taste and smooth texture.
Production Process
The production of Emmentaler cheese starts with high-quality raw milk from dairy farms within a 20-kilometer radius. The milk is heated to 32 degrees, and bacteria and rennet are added. The mixture is then cut into small pieces and heated again to 53 degrees. The cheese is pressed under hydraulic pressure for 12 hours and then spends eight weeks in a warm fermentation cellar at 22 degrees Celsius.
- The cheese is made from raw milk, which gives it a unique flavor profile.
- The production process involves a series of temperature and pressure changes to create the characteristic holes and texture.
- The cheese is aged for a minimum of eight weeks, during which time it develops its distinctive flavor and aroma.
Origin and Protection
Emmentaler cheese has been granted AOP (Appellation d’Origine Protégée) protection by the EU, ensuring that only cheese produced in specific regions of Switzerland can be labeled as Emmentaler. The cheese must meet strict criteria, including being made from raw milk and having a minimum weight of 75 kilograms.
- The Emmentaler logo and a unique cheese number are printed on the rind of each wheel to guarantee authenticity.
- Customers can enter the cheese number on the Emmentaler website to find the exact location where the cheese was produced.
- The AOP label protects the brand and ensures that only genuine Emmentaler cheese is sold.
Tasting and Comparison
Emmentaler cheese can be aged for different periods, resulting in distinct flavor profiles. The classic Emmentaler is aged for four months, while the reserve is aged for eight months, and the AOP extra is aged for 12 months. The 24-month Nerada metal has a rich, nutty flavor.
- The flavor profile of Emmentaler cheese changes significantly with age, from a mild, fruity taste to a rich, nutty flavor.
- The texture of the cheese also changes, becoming more firm and crumbly with age.
- Emmentaler cheese is often compared to other Swiss cheeses, but its unique flavor and texture set it apart.
Key Vocabulary
| Term | Pronunciation | Definition | Example Usage |
|---|---|---|---|
| Emmentaler | /ˌɛmənˈtɑːlər/ | A type of Swiss cheese originating from the Emmental region. | The Emmentaler cheese is known for its distinctive holes and sweet taste. |
| AOP | /eɪ.oʊˈpiː/ | Appellation d’Origine Protégée, a European Union certification for protected designation of origin. | The Emmentaler cheese has been granted AOP protection by the EU. |
| Rennet | /ˈrɛnɪt/ | A complex of enzymes used in the production of cheese. | Rennet is added to the milk to help separate the curds and whey. |
| Fermentation | /ˌfɜːrmənˈteɪʃən/ | A process in which microorganisms convert sugars into acids, gases, or alcohol. | The cheese spends eight weeks in a warm fermentation cellar to develop its flavor. |
| Hydraulic | /haɪˈdrɒlɪk/ | Relating to the use of fluid pressure to generate force or motion. | The cheese is pressed under hydraulic pressure for 12 hours. |
| Authenticity | /ɔːˈθɛntɪsɪti/ | The quality of being genuine or real. | The Emmentaler logo and cheese number guarantee the authenticity of the cheese. |
| Texture | /ˈtɛks.tʃər/ | The surface quality or “feel” of something. | The texture of the cheese becomes more firm and crumbly with age. |
| Flavor profile | /ˈfleɪvər ˈproʊfaɪl/ | The overall taste experience of a food or drink. | The flavor profile of Emmentaler cheese changes significantly with age. |
| Nutty | /ˈnʌti/ | Having a flavor or aroma similar to that of nuts. | The 24-month Emmentaler has a rich, nutty flavor. |
| Curd | /kɜːrd/ | The part of milk that coagulates when it is acted upon by rennet or acid. | The curds are cut into small pieces during the cheese-making process. |
| Whey | /weɪ/ | The liquid part of milk that separates from the curds during cheese production. | The whey is separated from the curds during the cheese-making process. |
| Dairy farm | /ˈdɛəri fɑːrm/ | A farm that produces milk and other dairy products. | The milk for Emmentaler cheese comes from dairy farms within a 20-kilometer radius. |
| Radius | /ˈreɪdiəs/ | A line segment extending from the center of a circle to its edge. | The milk comes from dairy farms within a 20-kilometer radius. |
| Appellation | /ˌæpəˈleɪʃən/ | A name or title given to a product, especially a wine or cheese, that indicates its origin and quality. | The Emmentaler cheese has been granted AOP protection, which is an appellation of origin. |
| Protected designation of origin | /prəˌtek.tɪd dɛzɪɡˈneɪʃən əv ˈɒrɪdʒɪn/ | A European Union certification that ensures a product comes from a specific geographic region and meets certain standards. | The Emmentaler cheese has been granted protected designation of origin status by the EU. |
| Crumbly | /ˈkrʌmbli/ | Breaking or tending to break into small fragments or crumbs. | The texture of the cheese becomes more crumbly with age. |
| Fruity | /ˈfruːɪti/ | Having a flavor or aroma similar to that of fruit. | The young Emmentaler cheese has a mild, fruity taste. |
How Swiss Emmentaler Cheese Is Made | Regional Eats 🎓
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Grammar Focus
Grammar Focus: The Passive Voice in Technical Descriptions
The passive voice is often used in technical descriptions, such as the production process of Emmentaler cheese, to focus on the action rather than the person or thing performing the action. For example, ‘The milk is heated to 32 degrees’ instead of ‘The dairy farmers heat the milk to 32 degrees.’ This grammatical structure is commonly used in formal and informative writing to convey complex information in a clear and concise manner.
