Emmentaler

Emmentaler is a famous semi-hard Swiss cheese with characteristic large wholes formed during the process of fermentation. Emmentaler is produced from fresh, unprocessed milk without the use of genetically modified organisms. Raw milk is heated and coagulated with whey and rennet to form the curds which are later placed in molds. The molds are then brined and undergo the process of aging with the use of propionic bacteria responsible for the formation of characteristic holes. Emmentaler ages for at least four months and depending on its maturity, its flavor ranges from mild and buttery to fruity and strong-flavored. The final product is a pale-yellow cheese of a firm, dense body.

 

Applications

Emmentaler is an excellent cheese for direct consumption as well as an ingredient of sandwiches, paninis, and bagels or as a table snack. It is also suitable for grating, shredding, and slicing. In addition, it is used as an ingredient in bakery goods, pre-made dishes, dips, cheese sauces, classical fondue, and soups.

 

Technical aspects 

Emmentaler is a full-fat cheese, rich in calcium, copper, and phosphorus. The product has good stretching, melting, and browning properties. When applied as an ingredient it can improve the viscosity and texture of the end product. 

 

Shelf life

Emmentaler has a shelf life of about 6 months. The product should be stored in a dark place, at a temperature between 2°C and 10°C.

 

Packaging 

Emmentaler comes in the form of round wheels weighing between 75kg and 120kg. 

 

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