Emmental cheese

The country of Switzerland is a bulwark of stability and prosperity. Mountainous terrain and endless green meadows, clean air and crystal water allow the Swiss to get top-notch milk for their famous cheeses. Each Swiss cheese has its own taste, color, smell and consumer properties.

What really exclusively Swiss cheeses do not produce en masse in all the country's cheese plants. There is a separate production for each type of cheese, where specialists carefully follow the recipe in order to get an excellent taste of cheese. Usually Swiss cheese is named after the place where it is produced.

Since cheeses are a product that is often counterfeited by all Swiss cheeses are specially labeled. The fact is that real Swiss cheese can only be made from cow pasteurized milk. Often, pseudo-producers ignore this important rule of Swiss cheese formulation, resulting in a loss of quality in the final product.

Usually Swiss cheeses belong to solid and semi-solid varieties. Among the most famous Swiss cheeses can be distinguished - Appenzel, Gruyer, Tilsit, Sbrinz, as well as Emmental cheese. Real Emmental cheese refers to the hard varieties of Swiss cheeses. Emmental cheese is aged for a long time, the maturity of the cheese is up to 10 months.

Emmental cheese was the first to be made by cheesemakers in the town of Bern, which stands on the Emma River. The name of the river gave the name to the emmental cheese, which was first mentioned in historical sources back in the 15th century. The weight of emmental cheese is distinctive, which sometimes reaches 130 kg.

After ripening, emmental Swiss cheese can be stored only for 2 years, and even then in special conditions, at a certain level of temperature and humidity in the room. Cheese has emmental subspecies - gruer and conte. Cheeses differ in weight, the cheese aroma and taste of gruer, conte and emmental cheese are identical. An interesting fact about Swiss cheese traditions.

On the birthday of their child, parents ask the cheesemaker to make gruer cheese with the date of birth of the baby. Neighboring countries of Switzerland have adopted the recipe for making emmental cheese. Nowadays you can meet French, Austrian, Finnish and German analogues of cheese. Emmental cheese is considered the most successful Swiss cheese that is exported.

Emmental cheese has a specific taste that has slightly spicy and spicy, fruity-nutty tones. True foodies and Swiss cheese lovers claim that the best emmental cheese smells of freshly cut grass, and tastes slightly sour.

Emmental cheese refers to rather fatty cheeses. The calorie content of the cheese is 372 kcal per 100 grams of product. However, do not think that emmental cheese will damage your figure or health. Everything is exactly the opposite, the main thing is to observe the measure. Emmental cheese contains a rich palette of vitamins, minerals, nutrients and elements that are present in oily cow's milk of excellent Swiss quality.