ARTISAN EMMENTAL CHEESE | HARD CHEESE | HAND MADE FROM DAILY FRESH HAY-MILK.
In German language called Emmentaler.
Let yourself be surprised. The Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info 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 The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info 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 Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. which attach to the The F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info of Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info) produces carbonic acid gas, which collects in various places in the cheese dough – without being able to escape. These places form the famous The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). » More info wheel.
According to the old cheese tradition, this fine cheese specialty is made from daily fresh hay Cheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) » More info and prepared following a special recipe, then lovingly cared for during the 10-week maturing The milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info. Only then does he taste how spoiled palates like him.
While Healthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info The cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow's udder. » More info (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 Aerobic cheese ripening means cheese ripening with oxygen. » More info. 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 To protect the cheese wheel, it is put into salt bath or turned into dry salt. The salt removes water from the cheese and it dries faster. So the rind is formed. » More info 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 Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info 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 %|
|The dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info abs.:||approx. 30 %|
|Allergens:||No other allergenic potential except milk components|
|People with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info:||not contained|
|Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info:||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 cheese is a proven process to refine and make it more durable. » More info|
|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 Casein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info 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.