Emmentale ( Emmentaler , German Emmentaler , letters. “Emmental”) is a traditional Swiss cow's milk cheese. The head of this cheese weighs on average 75 kg. The name comes from the valley of the river Emme in the Swiss canton of Bern ( German Emmental - the valley of the river Emme [1] ).
| Emmental | |
|---|---|
| him Emmentaler | |
 | |
| Country of origin |  Switzerland |
| City, region | Emme Valley, Canton of Bern |
| Milk | cow |
| Pasteurized | not |
| Texture | semi hard |
| Ripening time | 2-12 months |
| Certification | |
Today, Emmental cheese is made in various countries, as the name is not a registered trademark. Only the name Emmentaler Switzerland [2] is registered (as a product with controlled origin, AOC ).
Emmental cheese has a distinctive spicy, spicy, sweetish taste; it is characterized by large cavities due to the peculiarities of the process of its manufacture (carbon dioxide emitted by bacteria). In some countries, it is called Swiss cheese [3] .
In combination with cheese, gruyere is used to make fondue .
Notes
- ↑ Emmental // Encyclopedic Dictionary of Brockhaus and Efron : in 86 tons (82 tons and 4 extra). - SPb. , 1890-1907.
- ↑ Dominik Guggisberg et al. Mechanism of Cheese (Neopr.) . International Dairy Journal Volume 47, August 2015, Pages 118–127 (March 20, 2015). The appeal date is May 28, 2015.
- ↑ Daniel Lingenhöhl Wie kommen die Löcher wirklich in den Käse? (him) . Spektrum.de (28. Mai 2015). The appeal date is May 28, 2015.