Emmental cheese facts:
- Emmental cheese is a variation/subset of Swiss cheese. It has very large holes, and because of that, Emmental is considered one of the hardest cheeses to make. Other names include Emmentaler, Emmenthaler, and Emmenthal.
- Emmental cheese ends up with a very thick rind so when the bacteria release carbon dioxide, the holes in Emmental are bigger than the size of the holes commonly found in other cheeses such as Asiago or Brick
- Emmental cheese is made with cows milk, and three different bacteria: Streptococcus thermophilus, Lactobacillus, andPropionibacterium freudenreichii.
- While making Emmental, the cheese is left to harden over 3 month period at 12-16 degrees Celsius, flipping the cheese over once a week. The result close to a hard and rubbery substance.
- Emmental cheese was named after its origin, the Emmental(AKA. Emme) Valley in Switzerland.
- Emmental cheese can be made anywhere, but to be officially called Emmental cheese, it has to be made by certified fromageres in the Emmental Valley. All these cheeses will have an AOC marker on or near the production label.
- Gerard Sinnesberger, a fromagere, made an Emmental cheese that was so good, it won first place in the 2014 World Championships Cheese Contest out of the 2615 other entries. It earned a score of 97.85 out of 100
Hehe I did it. 😀