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Emmentaler: The Real Swiss Cheese

Cheese Atlas — Tue, 21 Dec 2021 05:40:41 +0000

When we think of Swiss Cheese, most of us picture a yellow cheese with large eyes (holes). While there is indeed a popular American deli cheese that bears this name, the OG Swiss Cheese is actually one called Emmentaler. Read on to learn about its history, production and tasting guide.

What is Emmentaler?

Emmentaler is a famous semi-hard Swiss cheese that is instantly recognisable due to its large size and spattering of eyes (holes).

When most people think of Swiss cheese with holes, this is the one they picture. While there are other very popular Swiss cheeses such as Gruyère and Appenzeller, there is something truly iconic about this huge, holey cheese.

In the valley of River Emme

Actually, this traditional Swiss cheese owes its name to its region of origin, the valley of the River Emme in the Bern canton. In this picturesque location, records of cheesemaking date back to the 13th century.

Presently, Emmentaler is made in around 110 village creameries. Significantly, the AOP dictates that the artisans have to use fresh, untreated milk.

How Emmentaler is made

It takes around 12 litres of milk to make 1 kg of this cheese. Once the cheesemaker has transferred fresh milk to copper vats, they add natural whey, rennet and three types of bacteria.

The most significant one is Propionibacterium freudenreichii which is responsible for the eye formation in the cheese. Afterwards, they separate the curd, place it in moulds and drain the excess whey. At this point, the wheels are brined and sent to maturation rooms.

Over the next 2 months, the cheese will mature at warm temperatures to encourage the formation of the eyes.

What it tastes like

Wheels of Emmentaler have a diameter of 80 to 100 cm and weigh up to 120 kg. Effectively, the cheeses are released for consumption at different ages.

At 4 months, the young cheese is mild and nutty. By 8 months (called Réserve), it becomes much fruitier. Finally, at 12 months, it develops a full-flavoured complexity and a crumblier texture.

How to serve Emmentaler

Usually, Emmentaler is enjoyed fresh as chunks or slices in a sandwich or on a salad. However, it truly comes into its own when melted in gratins or a fondue.

As a matter of fact, the classic fondue mix is composed of Emmentaler, Gruyère and Vacherin Fribourgeois.

Substitutes for Emmentaler

There are a number of cheeses made in Europe that are inspired by Emmentaler. E.g. Emmental de Savoie from France and Allgäuer Emmentaler from Germany.

In addition to those, Gruyère can be a suitable alternative if you are after a bit more bite.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Emmentaler: The Real Swiss Cheese appeared first on Cheese Atlas.

Tête de Moine: Swiss Cheese Flowers

Cheese Atlas — Sat, 28 Aug 2021 23:04:15 +0000

Shave Tête de Moine using a girolle and you will have cheese flowers you can eat

Where Tête de Moine comes from

Tête de Moine is a semi-hard cheese made in the Bernese Jura Mountains of Switzerland. Its origins date back to the 14th century and the picturesque Bellelay Abbey in Saicourt.

In the beginning, the local monks made this cheese using local cow’s milk as a means to pay the local council for their rent at the abbey. Over the last 800 years, the recipe has largely remained untouched. However, it is now made on a much larger scale and exported to over 40 countries around the world.

Protected by the AOP

The AOP awarded Tête de Moine a stamp in 2001 in a bid to protect its origins and unique production techniques. Furthermore, the AOP dictates that the dairies can only use raw cow’s milk that is freshly delivered daily from the farm.

Firstly, the cheesemaker adds cultures and rennet to transform the milk into curd. Afterwards, they cut the curd and gently heat it before transferring into cylindrical moulds to be pressed.

How Tête de Moine is matured

Thereafter, they move the wheels to a cellar to mature for a minimum of 2 months. During this time, an affineur regularly brushes the wheels with a salt and water mixture.

The end product is a semi-hard cheese with a rusty red natural rind. Its aroma is quite pungent, specially when the top of the rind is cut.On the palate, this cheese is nutty, fruity and aromatic.

How to serve Tête de Moine

This unique cheese is best enjoyed shaved. You can do this using a sharp knife or you can used a Girolle. This ingenious cutter which has been specially designed for this purpose. Watch the video above for a demonstration.

Wash it all down with a glass of Sauvignon Blanc, Chardonnay or a Cider.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Tête de Moine: Swiss Cheese Flowers appeared first on Cheese Atlas.

Gruyère: Switzerland’s Most Famous Cheese

Cheese Atlas — Wed, 25 Nov 2020 07:04:21 +0000

Undoubtedly, Le Gruyère is Switzerland most famous cheese. This historic semi-hard cheese is indelibly linked to the Swiss Alps.

Always made with raw milk

Le Gruyère is a traditional semi-hard cheese made with raw cow’s milk by a select number of artisanal cheesemakers in Switzerland.

Its origins date back to the early 12th century in the district of La Gruyère. The AOP now restricts its production to the Cantons of Fribourg, Vaud, Neuchâtel, Jura and Bern. Moreover, Fribourg is home to the tiny village of Gruyères, where cheese has been made for more than 800 years.

Made in large copper vats

Firstly, the cheesemaker adds starter cultures and rennet to the raw milk in a large copper vat. It only takes about 40 minutes for a dense mass of curd to form. They then cut the curd and gently heat it to 57° (135°F) for 45 minutes.

Thereafter, the maker pumps the curd and whey into large round moulds inscribed with Le Gruyère AOP. Each wheel is then pressed for about twenty hours before being placed in a salt bath for 24 hours.

How Gruyère is matured

After three months in the dairy, they transfer the wheels to maturing cellars for a slow maturation process. Over the next 5 to 18 months, an affineur will regularly turn the wheels over and brush them with salt water.

Between 6 and 9 months of age, this famous cheese has a soft and refined taste with sweet notes. From 10 months onwards, it is referred to as Réserve and has a full-flavoured and aromatic taste. Some wheels will be matured up to 18, or even 24 months for even more robust flavours.

How to pair Le Gruyère

Enjoy this famous Swiss cheese with a glass of Pinot Noir. It is also a spectacular melter and will excel in a cheese toastie.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Gruyère: Switzerland’s Most Famous Cheese appeared first on Cheese Atlas.