Emmentaler Cheese Production
Emmentaler cheese is produced in the Emmental region of Switzerland, with 80% of all Emmentaler production coming from this area. The cheese has iconic holes and is known as Swiss cheese in the US.
Production Process
- The process starts at the farmer, with high-quality raw milk being heated to 32 degrees.
- Bacteria and rennet are added, and the mixture is left to wait for the rennet to make a relationship between the fat and protein.
- The curds are cut to a size of 4-6 millimeters and then heated again to 53 degrees.
- The cheese is pressed under hydraulic pressure for up to 12 hours.
- The cheese spends 8 weeks in a warm fermentation cellar at 22 degrees Celsius.
- It is then stored in a cellar for up to 2 months before being collected by the wholesaler.
Characteristics and Qualifications
- Emmentaler AOP can only be produced in specific regions of Switzerland.
- The milk must come from dairy farms within 20 kilometers of the production site.
- The cheese must be produced using raw milk.
- The size of Emmentaler wheels is heavily regulated, with most having a diameter of 80-100 centimeters and weighing at least 75 kilograms.
Taste and Aging
The taste of Emmentaler cheese is unique and can be aged for different periods of time, including:
- Full month: a classic, sweet taste and smooth texture.
- 8 months: a richer, nuttier flavor.
- 12 months: a more pronounced, fruity flavor.
- 24 months: a strong, intense flavor.
Authenticity and Protection
Emmentaler cheese is protected by the AOP label, and the brand is protected by a bacteria inside the cheese. The cheese must have the Emmentaler logo and a bespoke cheese number on the rind to be considered authentic.
Key Vocabulary
| Term | Definition | Example Usage |
|---|---|---|
| Emmentaler | A type of Swiss cheese originating from the Emmental region. | Emmentaler cheese is known for its distinctive holes and nutty flavor. |
| Rennet | A complex of enzymes used to separate milk into solid curds and liquid whey. | Rennet is added to the milk to help create the curds in Emmentaler cheese production. |
| AOP Label | A protected designation of origin label ensuring the product meets specific standards and originates from a particular region. | Emmentaler cheese is protected by the AOP label, guaranteeing its authenticity and quality. |
| Curd | The solid parts of milk that separate from the whey during cheese production. | The curds are cut to a specific size during Emmentaler cheese production to create the desired texture. |
| Fermentation Cellar | A controlled environment where cheese is aged to develop its flavor and texture. | Emmentaler cheese is aged in a warm fermentation cellar at 22 degrees Celsius for 8 weeks. |
| Hydraulic Pressure | A method of applying pressure to the cheese using a hydraulic system. | The Emmentaler cheese is pressed under hydraulic pressure for up to 12 hours to remove excess liquid. |
| Raw Milk | Milk that has not been pasteurized or processed. | Emmentaler cheese must be produced using raw milk from dairy farms within 20 kilometers of the production site. |
| Whey | The liquid part of milk that separates from the curds during cheese production. | The whey is separated from the curds during Emmentaler cheese production, leaving behind the solid curds. |
Watch The Video
Vocabulary Quiz
1. Which term refers to the process of heating milk to a specific temperature as part of cheese production?
A) Fermentation
B) Pasteurization
C) Rennet addition
D) Thermalization
2. What is the primary purpose of adding rennet to the milk mixture during Emmentaler cheese production?
A) To add flavor to the cheese
B) To create holes in the cheese
C) To form a relationship between the fat and protein in the milk
D) To speed up the fermentation process
3. What is the significance of the AOP label in Emmentaler cheese production?
A) It indicates the cheese is made from raw milk
B) It signifies the cheese has been aged for a minimum of 12 months
C) It guarantees the cheese is produced in specific regions of Switzerland
D) It certifies the cheese has a unique bacterial culture
4. What is the typical diameter range of an Emmentaler cheese wheel?
A) 40-60 centimeters
B) 60-80 centimeters
C) 80-100 centimeters
D) 100-120 centimeters
5. How long can Emmentaler cheese be aged to develop a strong, intense flavor?
A) 6 months
B) 8 months
C) 12 months
D) 24 months
Answer Key:
1. B
2. C
3. C
4. C
5. D
Grammar Focus
Grammar Focus: The Use of Passive Voice
Grammar Quiz:
Choose the correct form of the passive voice for each sentence:
- The milk ____________________ to 32 degrees at the beginning of the production process.
A) is heated
B) heats
C) was heated
D) has been heated - The bacteria and rennet ____________________ to the mixture to initiate the fermentation process.
A) are added
B) add
C) were added
D) have been added - The cheese ____________________ in a warm fermentation cellar for 8 weeks.
A) is stored
B) stores
C) was stored
D) has been stored - The Emmentaler wheels ____________________ to have a diameter of 80-100 centimeters.
A) are regulated
B) regulate
C) were regulated
D) have been regulated - The Emmentaler logo ____________________ on the rind of the cheese to ensure authenticity.
A) is printed
B) prints
C) was printed
D) has been printed
Answer Key:
- A) is heated
- A) are added
- C) was stored
- A) are regulated
- A) is printed