Emmentaler is a yellow, medium-hard cheese
that originated in the area around Emmental,
in Switzerland. It is one of the cheeses of
Switzerland, and is sometimes known as Swiss
cheese. While the denomination "Emmentaler
Switzerland" is protected, "Emmentaler" is
not; as such, Emmentaler of other origin,
especially from France and Bavaria, is
widely available and even Finland is an
exporter of Emmentaler cheese.
Brand: SCHMERLING'S Emmentaler Kosher Swiss
Cheese 6 oz
Emmentaler has a savory, but not very
sharp, taste. Three types of bacteria are
used in the production of Emmentaler:
Streptococcus thermophilus, Lactobacillus,
and Propionibacterium freudenreichii. In the
late stage of cheese production, P.
freudenreichii consumes the lactic acid
excreted by the other bacteria, and releases
carbon dioxide gas, which slowly forms the
bubbles that make holes. Failure to remove
CO2 bubbles during production, due to
inconsistent pressing, results in the large
holes ("eyes") characteristic of this
cheese. Historically, the holes were a sign
of imperfection, and until modern times,
cheese makers would try to avoid them.
Emmentaler cheese is used in a variety of
dishes, including some types of pizza.
What's the difference between Emmenthaler
and Swiss cheese?
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.
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.
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.
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.
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