Cookbook:Emmental Cheese
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| Category | Cheeses |
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Emmental, or Emmentaler, is a variety of Swiss cow-milk cheese.[1][2] In fact, the term "Swiss cheese", when used colloquially in North America, Australia, and New Zealand, often refers to Emmental.
Characteristics
[edit | edit source]The rind of Emmental is dry, and the cheese is characterized as semi-hard with a yellow color.[1][2][3] It is notably characterized by large holes left by gas bubbles produced during the warm propionic acid fermentation of the cheese.[1][4][5] The flavor is generally mild and nutty,[2][6] with longer-aged varieties having a stronger flavor.[1][3]
Selection and storage
[edit | edit source]If you specifically want Emmental produced in Switzerland, look for the country name stamped on the rind.[7] Emmental must be refrigerated—keep it wrapped in paper or plastic, and it should keep for about 2 months.[7]
Use
[edit | edit source]Emmental is a good melting cheese, which makes it particularly common in fondue, as well as hot sandwiches, gratins, and quiches.[2][3] It can also be simply eaten as part of a cheese plate, paired with fruits and nuts.[2]
Substitution
[edit | edit source]If you can't get your hands on Emmental, Gruyère makes a reasonable substitute as another Swiss-type cheese, though the flavor is different.[4]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c "What is Emmental Cheese? What Does Emmental Cheese Taste Like?". www.cheese.com. Retrieved 2024-07-13.
- ↑ a b "Emmentaler | Everything you need to know about Emmentaler | Castello | Castello®️". www.castellocheese.com. Retrieved 2024-07-13.
- ↑ "Why Emmentaler AOP is the most Iconic of all Swiss Cheeses". The Cheese Professor. 2022-08-10. Retrieved 2024-07-13.
- ↑ Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.