Summary

Traditional Emmentaler Cheese Production

Emmentaler cheese is produced in the Emmental region of Switzerland, with 80% of production coming from this area. The cheese is known for its iconic holes and is also the world’s largest cheese.

Production Process

• Milk is sourced from dairy farms within 20 kilometers of the production facility.
• The milk is heated to 32 degrees Celsius and mixed with bacteria and rennet.
• The mixture is then cut into small pieces and heated to 53 degrees Celsius.
• The cheese is pressed under hydraulic pressure for 12 hours.
• The cheese is then stored in a warm fermentation cellar for 8 weeks and a storage cellar for up to 2 months.

Characteristics of Emmentaler Cheese

• The cheese has a sweet taste and smooth texture.
• The holes in the cheese are created by a reaction in the bacteria.
• The cheese wheels are heavily regulated, with a minimum diameter of 80-100 centimeters and a minimum weight of 75 kilograms.

Authenticity and Protection

• Emmentaler cheese is protected by the AOP (Appellation d’Origine Protégée) label, ensuring that only cheese produced in specific regions of Switzerland can be labeled as Emmentaler.
• The cheese has a unique logo and bespoke cheese number on the rind, which can be used to track the origin of the cheese.
• The Emmentaler Switzerland brand is protected by a specific bacteria strain, making it possible to analyze the cheese and verify its authenticity.

Taste and Aging Process

• Emmentaler cheese is available in different ages, including 4 months, 8 months, 12 months, and 24 months.
• The taste of the cheese changes with age, developing a richer, nuttier flavor over time.
• The cheese is made with raw milk, giving it a full, rich, and milky flavor.

Key Vocabulary

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Vocabulary Quiz

1. Which term refers to the label that protects Emmentaler cheese, ensuring it can only be produced in specific regions of Switzerland?

A) AOP (Appellation d’Origine Protégée)
B) Emmentaler Switzerland brand
C) Bespoke cheese number
D) Hydraulic pressure label

2. What is the primary factor that creates the holes in Emmentaler cheese?

A) Heating the milk to 32 degrees Celsius
B) Cutting the mixture into small pieces
C) A reaction in the bacteria
D) Pressing the cheese under hydraulic pressure

3. What is the minimum weight of an Emmentaler cheese wheel?

A) 50 kilograms
B) 60 kilograms
C) 75 kilograms
D) 100 kilograms

4. How long is the Emmentaler cheese stored in a warm fermentation cellar?

A) 2 weeks
B) 4 weeks
C) 6 weeks
D) 8 weeks

5. What type of milk is used to make Emmentaler cheese?

A) Pasteurized milk
B) Boiled milk
C) Raw milk
D) Homogenized milk

Answer Key:

1. A
2. C
3. C
4. D
5. C

Grammar Focus

Grammar Focus: The Use of Passive Voice in Descriptive Texts

Grammar Quiz:

1. The cheese a) makesb) is madec) makingd) to make from raw milk, giving it a full, rich, and milky flavor.

2. Emmentaler cheese a) producesb) is protectedc) protectingd) to protect by the AOP label, ensuring its authenticity.

3. The milk a) heatsb) is heatedc) to heatd) heating to 32 degrees Celsius before being mixed with bacteria and rennet.

4. The cheese wheels a) regulateb) are regulatedc) regulatingd) to regulate heavily, with specific requirements for diameter and weight.

5. The unique logo and bespoke cheese number a) usesb) are usedc) usingd) to use to track the origin of the cheese and verify its authenticity.

Answer Key:

1. b) is made

2. b) is protected

3. b) is heated

4. b) are regulated

5. b) are used