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 | | Country of origin | Switzerland | | Region, town | Berne, Emme | | Source of milk | Cows | | Pasteurised | Traditionally, no | | Texture | hard | | Aging time | 2-14 months depending on variety | | Certification | No | Emmental, Emmentaler, Emmenthal, or Emmenthaler is a Swiss cheese. It is sometimes known as Swiss cheese in North America, Australia and New Zealand, although Swiss cheese does not always imply Emmental. Download high resolution version (948x800, 86 KB)This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ...
The Swiss Canton of Berne is bilingual (German: Kanton ; French Canton de Berne) and has a population of about 947,000. ...
The Emmental is a valley and a landscape in the swiss canton of Bern. ...
COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ...
This article describes a kind of cheese produced primarily in the United States and Canada. ...
This article describes a kind of cheese produced primarily in the United States and Canada. ...
The cheese originally comes from the Emme valley in the canton of Bern. Unlike some other cheese varieties, the denomination "Emmental" was not protected ("Emmentaler Switzerland®" is, though). Hence, Emmental of other origin, especially from France and Bavaria, is widely available. Even Finland is an exporter of Emmental cheese. Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
The Emmental is a valley and a landscape in the swiss canton of Bern. ...
The Swiss canton of (help· info) is bilingual (German: Kanton Bern; French Canton de Berne) and has a population of about 947,000. ...
For other uses, see Bavaria (disambiguation). ...
For other uses, see Export (disambiguation). ...
Emmental is a yellow, medium-hard cheese, with characteristic large holes. It has a piquant, but not really sharp taste. Three types of bacteria are used in the production of Emmental, Streptococcus thermophilis, Lactobacillus, and Propionibacter shermani. In the late stage of cheese production, P. shermani consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make holes. Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ...
Streptococcus is a genus of spherical shaped Gram-positive bacteria, belonging to the phylum Firmicutes[1] and the lactic acid bacteria group. ...
Species L. acidophilus L. brevis L. delbrueckii subsp. ...
Propionibacter shermani is a bacteria used in the production of cheese. ...
For the production of milk by mammals, see Lactation. ...
Carbon dioxide is a chemical compound composed of two oxygen atoms covalently bonded to a single carbon atom. ...
Gas phase particles (atoms, molecules, or ions) move around freely Gas is one of the four major states of matter, consisting of freely moving atoms or molecules without a definite shape and without a definite volume. ...
Emmentaler in Switzerland in the 21st century
- Emmentaler Switzerland AOC® is registered since 2006 as an AOC (Appellation d'origine contrôlée). This “original Emmentaler” has to be aged for minimum 4 month. It is produced in a round shape with a natural rind and aged in traditional cellars. The original Emmentaler exists with different age profiles, classic 4 month, reserve 8 month, Premier Cru 14 month. It is produced with raw cow milk adding only natural ingredients (water, salt, natural starters and rennet) preservatives or ingredients from GMO modified organism are not allowed. Emmental AOC is still produced in small rural dairies.
- Emmentaler Switzerland Premier Cru® is a special Emmental aged for 14 month in humid caves. It was the first cheese from Switzerland that has won the title World Champion at the Wisconsin (USA) cheese world championships 2006. It was nominated best cheese among over 1,700 competitors. For this achievement he has received a place in the Historic Museum in Bern Switzerland.
 Appellation d’origine contrôlée (AOC), which translates as term of controlled origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National des Appellations dOrigine (INAO). ...
Image File history File links Metadata No higher resolution available. ...
It features prominently in the cuisine of the United States where it is a standard cheese for use in the preparation of sandwiches, albeit often substituted by cheaper "Swiss cheese", a processed cheese that is flavored to mimic true Emmentaler. This article does not cite any references or sources. ...
This article is about the food item. ...
American process cheese Processed cheese, process cheese, or prepared cheese is a food product made from regular cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colorings and/or whey. ...
In cooking, it is often put on top of gratins, dishes which are then put in the oven to let the cheese melt and become golden-brown and crusty. It is also used for fondue. Gratin is a type of casserole from French cuisine that is covered with cheese or buttered breadcrumbs and baked or broiled. ...
Fondue refers to several French Swiss communal dishes shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term fondue comes from the French fondre (to melt), referring to the fact that the contents of the pot are kept in a liquid state so that...
See also Jarlsberg cheese Jarlsberg cheese is a mild, Swiss Emmentaler-style, cows-milk cheese that has large irregular holes. ...
This article describes a kind of cheese produced primarily in the United States and Canada. ...
Country of origin The Netherlands Region, town Schoonrewoerd (Leerdam) Source of milk Cows Pasteurised Yes Texture semi-hard Aging time 3-12 months Certification Trademark name Leerdammer is a Dutch semi-hard cheese made from cows milk. ...
Country of origin The Netherlands Region, town All Holland Source of milk Cows Pasteurised Yes Texture semi-hard Aging time 1-3 months Certification ?? Maasdam cheese is a Dutch cheese in a Swiss-style. ...
External link - Cook's Thesaurus: Semi-Firm Cheeses
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