Cookbook:Emmental Cheese
| 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
editThe 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
editIf 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
editEmmental 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
editIf 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
editReferences
edit- ↑ 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.