The original Emmentaler comes from Switzerland from the Emmental. The cheese is made in huge wheels. Nowadays it is offered in all supermarkets, but these are often only "copies" of the real Emmentaler, because the term Emmental cheese was never protected. The real, original Swiss Emmentaler is usually only available in a cheese shop.
You should know that about Emmentaler
The people who settled in the areas of the Swiss Alps in the 13th century lived almost exclusively on grain soup and muesli at that time. It wasn't until the 17th century that cheese production began here so that the menu could be expanded.
However, the Swiss herdsmen soon produced a surplus of cheese that was used for trade and was a good source of income. As the demand increased rapidly, the Swiss herdsmen suddenly became enormously wealthy, but this changed with the first larger cheese dairies that settled in the valleys over time. The traditional production of Emmentaler is made with raw milk. This is predominant in Switzerland, the Allgäu and Vorarlberg.
The Emmentaler, which usually consists of 45 percent fat, has a yellowish-white rind, an ivory-colored to yellow and elastic dough and many holes up to 3 cm in size, which are also typical of the cheese.
The size and shape of the holes in the Emmentaler can say a lot about the degree and completeness of maturity. Extremely large, too small or oval instead of round holes can indicate that the cheese is not ripening well, which then develops different flavors and can even be a bit bitter. A good Emmentaler should have round holes of different sizes and a spicy and slightly nutty taste. Emmentaler is a firm semi-hard cheese.
It needs up to 16 months of storage until it is perfectly matured. After this ripening period, the Emmentaler has a hard, yellow-brown rind. The taste is mildly aromatic and nutty. The older it gets, the stronger the taste becomes.
Importance to health
Most people know that cheese is generally very good for health. It is as healthy as the milk from which the cheese is made. It provides the important nutrients in milk in a concentrated form.
Emmentaler is particularly rich in calcium, which ensures strong and healthy bones and teeth. Calcium is also very important for the muscles and blood clotting. For example, a small piece of cheese can help prevent osteoporosis. Daily requirements are covered with just 100 grams of Emmentaler. The absorption of calcium is additionally promoted by the vitamin D content in cheese. The phosphorus requirement is covered by 100 grams to 65 percent. In addition, the zinc contained in cheese strengthens the immune system. About one third of the daily zinc requirement is covered with 100 grams of Emmentaler.
As a valuable source of vitamins, proteins and minerals, Emmentaler is an essential part of a healthy and varied diet, because the body is also supplied with vitamin B12, which is responsible, for example, for a good energy metabolism, a functioning immune system and the formation of red blood cells is.
Ingredients & nutritional values
Emmentaler is healthy. It is a top supplier of calcium and also supplies vitamin A, which is important for good vision, vitamin B2, which provides energy and supports growth, vitamin B12, which ensures blood formation, and vitamin D, which regulates the calcium balance. 100 grams of cheese contains around 30 grams of the valuable milk protein, which contains all of the essential amino acids.
The protein building blocks have to be taken in regularly with food, because they are used for cell renewal, for example. Since the milk protein contained in cheese is very high quality, meat can be dispensed with entirely without any problems. The Emmentaler also has a low salt content and is lactose-free, so that people with a lactose intolerance can also tolerate the Emmentaler very well.
Intolerances & allergies
Emmentaler contains histamine, so people who suffer from histamine intolerance may not be able to tolerate the cheese. The symptoms usually become noticeable a few minutes to a few hours after consumption. It is possible that several areas are affected, for example the skin, the cardiovascular system, the digestive and genital tracts.
Shopping & kitchen tips
In the case of cheese with holes, care should be taken when shopping that these are not so large, as the cheese has then matured too quickly at high temperatures. Emmental cheese with smaller holes is of better quality.
It is best put in a non-airtight can in the refrigerator in the vegetable drawer. However, the best place for the cheese is a damp cellar. A special coated cheese paper can be used for wrapping or the cheese can be placed in a cheese dome. The Emmentaler is available as a cheese wheel, but also as solid pieces of the wheel and as cheese slices. Emmental cheese bought in bulk and in one piece tastes better than slices. It lasts longer because it doesn't dry out.
The bark should only be cut off before consumption, as it protects against loss of moisture and spoilage. Cheese should only be frozen in an emergency, as the low temperatures change its structure and taste. Thawed cheese can be used for gratinating or cooking.
Preparation tips
Emmentaler is used in both cold and warm dishes. It is the most famous cheese due to its mild, piquant taste and is very popular as a topping for all kinds of bread. It is suitable, for example, as a decoration on a cheese platter as well as for gratinating various casseroles and for gratinating. The grated cheese can also be served over pasta dishes of all kinds. The dishes always have a particularly hearty taste.
For dishes that are gratinated with Emmentaler, it should be noted that the melting time of hard cheese is longer than, for example, softer types of cheese. Therefore, it should be given to the courts in good time. Cheese cubes are also often mixed in with salads. At a party, thanks to the cut resistance, skewers with cheese and grapes are often prepared, as the Emmentaler also tastes good with sweets. Whatever it is used for, it is basically a good flavor carrier due to its good aroma and intense taste that is reminiscent of walnuts.
