ARTISAN SEMI HARD EMMENTAL CHEESE – HAND MADE FROM DAILY FRESH HAY-MILK.
In German language called Emmentaler.
Let yourself be surprised. The premium emmental cheese from our Austrian alpine region will spoil you with its mildly, nutty & very fruity complex flavour. Discover with this emmental cheese outstanding alpine quality without a tone of acidity taste.
With the cheese speciality Emmentaler of our alpine dairy, you hold a particularly middle-spicy type of semi hard cheese in your hands. Thanks to the many years of experience of our cheesemakers and the manual care and maturation of the giant wheels, result is a gourmet product of the highest quality.
The giant wheels with about 80 kg and the typical large walnut-sized cheese holes give this semi-hard cheese its typical, external recognition image. During ripening, the big wheels are stored at 22 °C and turned frequently by hand. Only so the beautiful big emmental holes are being developed in the cheese dough and the sweetish, hearty, nutty aroma comes out.
Explanation for the large cheese holes: The natural fermentation (fermentation by the propionic acid bacteria which attach to the fat content of hay milk) produces carbonic acid gas, which collects in various places in the cheese dough – without being able to escape. These places form the famous holes in the cheese wheel.
According to the old cheese tradition, this fine cheese specialty is made from daily fresh hay milk and prepared following a special recipe, then lovingly cared for during the 10-week maturing period. Only then does he taste how spoiled palates like him.
While silage-free raw milk (so-called hay milk) has to be used in our alpine region in Vorarlberg, in other countries thermally treated (pasteurized) milk is also used for cheese production.
For one kilogram emmental cheese, arround twelve liters of fresh hey milk are needed.
The shape of the cheese holes can give an indication of the quality of the maturity. If the emmental holes are not round, but extremely oval and alternately very small or large, may indicate a faulty cheese ripening. Such a badly matured emmental cheese often tastes bitter or unpleasant
Cheese holes in emmental cheese
Typical for the emmental cheese are its large holes and its special aroma. The characteristic holes of the emmental cheese are formed during the ripening process.
The emmental cheese rind
The cheese rind is golden yellow – darker with increasing age. In cave-aged emmental cheese is dark brown to black and covered with a patina.
Storage and maturation of emmental cheese
The heavy emmental cheese wheels are made from hay raw milk are stored during maturation at 22 ° C – turned by hand frequently. This can take up to 18 months and longer. The longer the emmental cheese is stored, the stronger is its flavor.
Indulgence classification of artisan emmental cheese
The special feature of this semi-hard cheese is the special taste due to propionic acid fermentation. Bacteria ferment carbohydrates or lactic acid (lactate) into propionic acid, acetic acid and carbon dioxide.
Emmental cheese intensity (mild – spicy)
Emmental cheese consistency (soft – hard)
Emmental cheese ripening duration (1 – 6 months)
Additional details about the artisan emmental cheese
Artisan emmental cheese quality characteristics
|Milk:||100% silo-free hay milk – drawed by hand|
|Type of cheese:||Semi-hard cheese|
|Mature:||Propionic acid fermentation in the tempered cheese cellar|
|Cheese flavors:||mild rich taste|
|Mature time:||at least 4 months|
|F.D.M.:||at least 45 %|
|Fat abs.:||approx. 30 %|
|Allergens:||No other allergenic potential except milk components|
|Rennet:||natural, animal rennet from cow|
How can you imagine a artisan emmental cheese taste?
|What makes the emmental cheese special – the cheese character?||While silage-free raw milk (so-called hay milk) has to be used in our country, other countries also use thermally treated (pasteurized) milk for cheese production. For a kilogram of Emmentaler, about twelve liters of milk are needed.|
|How does the emmental cheese taste?||Slightly sweetish, walnut flavor|
|How is the haptic – how is the cheese dough consistency?||Very supple “long” cheese dough; firm and tender melting|
|How is the colour of the cheese?||Golden yellow – darker with age.|
|How does the cheesecake smell?||
|How does the chees holes look like?||Big, typical holes with a shiny surface|
|How is the cheese best enjoyed? The best cheese enjoyment||With bread, as an addition to a good Käsknöpfle- cheese mixture, for gratinating, this cheese is universally applicable|
|How do you recognize the not optimal cheese maturation – lower cheese quality?||
Proper storage of emmental cheese
If you want to store large pieces or a whole emmental cheese wheel more than 2-3 weeks, we recommend the use of a tea towel. To do this, take a clean tea towel, soak it in salted water (just add a little salt), squeeze it out and wrap the cheese with the damp cloth. Ideally, this process is repeated every 2-3 days.
If the cheese turns white or stains it is usually the salt or protein that crystallizes due to the temperature difference. These places are easy to rub off.
The use of aluminum foil is possible (but we advise against it) if it is supplemented with many small holes because of the air supply.