The visiting card of the Emmental cheese consists of large “eye” holes and an incomparable soft sweet taste. Emmental cheese is very popular. People call it Swiss. And all because it is the basis of the Swiss national dish - cheese fondue.
Switzerland - the birthplace of cheese
Switzerland is considered the most “prosperous” country for cheeses. In alpine meadows you can always see a herd of cows, which have long become an unwritten symbol of the country. Cattle really enjoy living in Switzerland. Green pastures stretching for several kilometers serve as an ideal herbivore food. As you know, the quality of cheese directly depends on its main component - milk. Can cows that feed on natural meadow grass daily give bad milk? Of course not! Therefore, cheese and dairy products produced in Switzerland are of high quality, incomparable taste and aroma. Emmental cheese is no exception.
Healthy Cheese Product
Almost all cheeses in Switzerland are cooked from fresh milk, so they are considered products of beauty, health and harmony. Cheese "Emmental" is called the
king of cheeses. It is also prepared from fresh milk, which is given by alpine cows, and then sent to the caves for maturation. Ready cheese is “decorated” with large holes and has a sweetish nutty flavor. By the way, the dairy product got its name from the Emma River. In its valley is the European cheese center - Bern.
The calorie content of Emmental cheese is 380 kcal per 100 g of product. The quality of cheese can be determined by the shape of the holes and their "behavior". If the cheese product periodically “cries” - droplets of milk appear in its eyes - this indicates its highest quality. But today, “crying” cheese is rarely seen on store shelves. During the period of its delivery to the retail network, all drops dry.
How to cook Emmental cheese
Fresh milk is used to produce the famous cheese product. It is heated to a temperature of +34 ° C and mixed with fermented milk enzymes. The resulting yogurt is then crushed into granules. Then the mass is heated again, from it form large heads, which are kept in brine for three days. Next, the cheese product is sent to the caves for aging. For one month, the cheese is in a humid, cold room, after which it is transferred to a warm cellar. The ripening period for Emmental cheese is 2–2.5 months. At the end of this period, the product is again placed in a cold cave. The ripening period of this variety lasts for 15-20 months. Very beautiful and mouth-watering is the Emmental cheese. The photo below shows this.
How can I replace Emmental cheese
Solid Swiss cheese "Emmental" is used to prepare a variety of salads, desserts and main dishes. It goes well with wine and fruit. Do not forget that Swiss cheese is the main ingredient in fondue. But not every refrigerator has Emmental cheese. How to replace the famous product? Some housewives recommend using Gouda, Mozzarella or Maasdam cheeses in these cases. But still, the Emmental cheese in its classic version gives the cheese fondue a special rich taste and impeccable aroma. Today, Swiss fondue is considered an aristocratic dish. The original recipe for its preparation includes only Emmental cheese, wine, fresh bread. Today, in the preparation of fondue, these ingredients are replaced by cherry tincture, cheaper varieties of cheese and various spices. Often, potatoes, olives, gherkins are added to the dish, but this is not at all ...