Emmentaler cheese is a semi-hard Swiss cheese that has been produced since the early 1200s in the Emmental Valley. It is now produced in France and other European countries, as well as in the United States in some areas. It has the holes that most Swiss cheeses have, as well as a mild flavor that works well in a variety of recipes.
Three different types of bacteria are used to make this pale yellow cheese. While the cheese is being made, Lactobacillus, Streptococcus thermophilus, and Propionibacterium freudenreichii are blended in. As the cheese ripens, P. freudenreichii consumes the lactic acid produced by the other two bacteria. It then releases carbon dioxide, which causes holes in the cheese of various sizes. The same method is used to make holes in Leerdammer, Jarlsberg, and Maasdam cheeses.
Emmentaler is a type of cheese that comes in very large rounds with a natural rind. They’ve been aged for various amounts of time. The reserve quality Emmetaler is aged for eight months, while the classic Emmetaler is only aged for four months. The highest quality Emmentaler cheese is the Premier Cru, which is aged for 14 months in humidified underground caves. All of these are made with raw, unpasteurized cow’s milk, with the only additional ingredients being starter cultures, rennet, water, and salt. In the United States, however, Emmentaler cheese must be made with pasteurized milk rather than raw milk.
These cheeses are among the world’s largest, requiring over 264 gallons of milk to produce a single wheel that weighs between 150 and 220 pounds when fully ripened. The wheels must be turned repeatedly during the aging, or ripening, process to ensure creaminess and consistency. Previously, this was done by hand with a great deal of effort, but now it is done by machines.
This Swiss cheese is popular in fondues and grilled cheese sandwiches because it melts well. Casseroles, potato gratins, and other baked pasta and potato dishes benefit from it as well. Emmentaler cheese can be grated as a topping for soups, salads, and hot vegetables, or served cold in sandwiches and subs. It goes well with crepes, gnocchi, and omelets. Stuffed, hard-boiled eggs with a little of this cheese for a buttery, nutty flavor are also delicious.