Emmental cheese is a semi-hard cheese with a lot of holes in walnut size. This cheese is made of pasteurized cow’s milk. The original Emmental is produced in Swiss, however, other countries make this Swiss cheese too. People in different countries know Emmental cheese as the king of Swiss cheese. If you ask about usage of this cheese, we can say that it can be added to sandwiches, omelet, pasta and salad. In this article, we introduce Emmental cheese, how is it produced and what is its characteristic.
Emmental cheese health benefits
Different Studies shows that Emmental cheese has some health perks and is good for people who have long-term health concerns. If you eat Emmental, it helps reducing inflammation and relieves muscle pain. Actually, Emmental has some probiotics and their responsibility is reducing inflammation. Also, eating this cheese improves your immune system and help you fighting against disease and infection. This classic Swiss cheese has high protein and calcium too.
What is the process of making Emmental cheese?
First of all, the cream is formed and kept in a salt bath. Then it is stored in the cold basement for the first two or three weeks. The next process is happened in a warmer room. In this place, famous holes of Emmental is produced and the rind is solid and dry. The holes are made because of pure maturation.
In order to trigger coagulation and curd formation, the curd is separated and placed in molds. Propionic bacteria is needed to for maturing process. The aging time of Emmental is 4 to 5 months. The final product is slightly buttery and fruity. Some people say that Emmental cheese has a nutty flavor.
What can you make with Emmental cheese?
This cheese has good melting point which is made it an ideal option for baked dish, hot cheese sandwiches and fondue. You can add it to cold sandwich with meat and vegetables. Emmental is one of the favorite cheese in a cheese platter and it is the best accompanied by fruits and nuts. Also, it is one of the delicious option for making gratins and casseroles.