What is Emmentaler cheese?
Emmentaler is an alpine-style cheese made from cow’s milk that originates from the Swiss town of Emmental. This semi-hard, golden yellow cheese has a mild flavor – slightly nutty, buttery, and fruity – and is recognized for its marble-sized holes. Emmentaler cheese melts easily and uniformly, making it perfect for sauces and fondues.
What is the difference between Fontina and Emmentaler?
Gruyère comes from a predominantly French area, while Fontina is an Alpine cheese originating in Italy. But as Switzerland is mostly German, it stands to reason that the cheese with the German name—Emmentaler—is the definitive Swiss cheese. Emmentaler is pale yellow and riddled with distinctive holes, or “eyes.”
How do you pair Emmentaler with beer?
Just pair your emmentaler with slightly tart apples, firm pears, fresh figs, a little berry jam, some roasted pecans, and sliced salami with mustard.) For drinks, emmentaler is most comfortable with beers that have a similar Old World pedigree – think bocks, stouts, porters, and weiss beers.
How long does it take to age Emmental cheese?
In Switzerland, traditional Emmental cheese must be aged a minimum of four months. This is known as “classic” Emmentaler. “Reserve” Emmentaler is aged for eight months, and Premier cru for 14 months. The denomination “Emmentaler Switzerland” is protected; however, the term “Emmentaler” is not.
Where to buy Swiss Emmenthal cheese?
Swiss Emmenthal is moderate to expensive in price, depending on the length of aging, and can be purchased in well-stocked supermarkets or specialty stores. Other Alpine cheeses with melting properties may be substituted for Emmenthal, such as Gruyère, fontina, and raclette .
What does Emmental taste like?
Emmental is a firm cheese with a pale yellow color and a buttery, mildly sharp, slightly nutty taste. Emmental features the characteristic holes or “eyes” typical of Swiss cheese.
Can Emmental cheese be frozen?
Grated Emmental can be frozen and successfully stored for up to a month. Make sure you remove the air from the storage bag. No matter how you store the cheese when you serve it, you want your cheese at room temperature.