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EMMENTAL CHEESE | EMMENTALER | 100% Mild Taste Guarantee | Lactose-Free Austrian Deluxe Hard-Cheese Straight from the Cheese Cellar
from: € 5,48
Our lactose-free Emmental cheese gains its intense aroma through careful handcrafting and special storage.
Base price: € 27.39/kg
EMMENTAL Cheese | Lactose-free hard cheese made from hay milk with 45% fat in dry matter | DELUXE cheese freshly cut from the cheese wheel, from the cheese cellar | wonderfully aromatic and nutty taste guaranteed
Experience pure enjoyment with PremiumHere 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 from the Bregenzerwald, which pampers you with its mild, nutty flavor and top-notch Alpine cheese qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info.
This cheese specialty is made from top-quality hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info, sourced from cows traditionally fed fresh grass and hay. This not only gives Emmental its natural and full-bodied flavor but also ensures a sustainable and eco-friendly originProtection of origin or protection of origin are statutory regulations. » More info.
The Emmental hard cheeseThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info is the result of years of experience and artisanal care in the dairy. The large cheese wheels are carefully maintained and matured to ensure a product of the highest quality.
After a three-month aging process, Emmental reveals its mild, sweet, and nutty taste that cheese lovers adore. For a stronger flavor, try the cheese after four months of maturation for a more intense, tangy taste.
Lactose-free Emmental: The natural milkCheese 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 sugar in our hay milk cheese is broken down by lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info, resulting in lactic acid plus top-notch flavor and aroma development.
Another advantage of this Premium Emmental is that it is lactose-free. This means that even people with lactose intolerancePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info can enjoy this delicious cheese without hesitation.
With Emmental from the Bregenzerwald, you hold not only a cheese specialty of outstanding quality but also a piece of authentic cheese artistry. Let yourself be spoiled by this exquisite cheese and enjoy the best the Alps have to offer.
The large wheels, weighing about 80 kg and featuring large holes, give this hard cheese its typical, recognizable appearance. During the aging process, the wheels are stored at 22 °C and turned regularly. This is how the beautiful, large holes form, and the sweet, hearty-nutty aroma develops.
In the Bregenzerwald region of Vorarlberg, hay milk (silo-free raw milkThe 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) is required for cheese production, whereas in other countries, thermally treated (pasteurized) milk is also used.
About twelve liters of milk are needed to make one kilogram of Emmental.
Our Emmental cheese is part of our mild cheese varieties listed in our shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info overview.
[bl/kaese-shop/milder-schnittkaese/https://alpensepp.shop/cheese-shop/mild-cheese/ock id=”ad-head-description”]Emmental Cheese Characteristics
This fine cheese specialty is crafted from freshly harvested hay milk following an old cheese-making tradition and a unique recipe, then lovingly cared for during a 10-week maturation periodThe 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. This is why it tastes just how discerning palates love it.
The Cheese Secret: The distinct characteristics of Bregenzerwald Emmental are heavily influenced by the quality of Alpine milk, its ingredients, flavor, and texture, as well as by the Alpine flora of Vorarlberg. This results in the special quality of Alpine cheese.
Traditional explanation for the large cheese holes: Due to natural fermentation (fermentation through propionic acid bacteria which attach to the fat contentThe 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 in hay milk), carbon dioxide gas is produced and trapped in different parts of the cheese mass, forming the famous holes in the cheeseThe 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.
Facts about Emmental
A recent Swiss study on “holes in cheese” reveals something surprising – and it has to do with HAY.
The shape of the holes can give clues about the quality of the aging process. If the Emmental holes are not round but extremely oval and alternatingly very small or large, it may indicate improper aging.
Such a poorly aged Emmental often tastes bitter or unpleasant. More interesting details about Emmental can be found at Wikipedia.
Cheese Holes in Emmental
The large holes and special aroma are characteristic of Emmental. The typical holes in Emmental cheese form during the aging process.
The Emmental Cheese Rind
Natural, firm, golden yellow, marked with the dairy’s brandCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info on one side of the wheel. The color darkens with age, reaching dark brown to black with a patina for cave-aged Emmental.
Emmental Cheese | Storage and Maturation
Handmade hay raw milk Emmental wheels are aged at 22 °C and regularly turned. This process can take up to 18 months or more. The longer Emmental is aged, the stronger its flavor becomes.
Special Quality Features of Our Emmental Hard Cheese
- The cheese rindTo 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 forms when the wheels are immersed in a iodine-free salt bath after molding.
- The salt bath promotes rind formation and acts against bacteria. Depending on the type of cheese, the wheels remain in the salt bath for different durations.
- The salt draws water from the wheel. The wheels are then regularly treated with iodine-free salt and brine until fully matured.
Taste Magic
The uniqueness of Emmental cheese lies in its nutty-aromatic, distinctive cheese flavor.
Emmental Intensity
How mild or spicy is the cheese? We rate from 0 (mild) to 10 (spicy).
6/10
Emmental Texture
How firm is the cheese? We rate from 0 (soft) to 10 (hard).
7/10
Emmental Aging Time
How long is the cheese aged? We define aging from 1 to 12 months.
4/12
Additional Details on Lactose-Free Hay Milk Emmental Cheese
Characteristics of Emmental Cheese
| Milk: | 100% from hay milk without silageHealthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info |
| Cheese type: | Lactose-free hard cheese (HK) |
| Aging process: | Propionic acid fermentation in the heatingDepending on the type of cheese, this cheese curd is then gently heated to 50-55 ° C in the copper kettle, so that the broken grain contracts further and loses even more whey, which is called "burning of the break ". » More info cellarThe alpine cheese is best located in a cellar with high humidity. » More info |
| Cheese flavor profile: | mild-full-bodied |
| Aging time: | 4 months |
| Fat in dry matterThe 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: | at least 45 % |
| Total fat content: | around 30 % |
| Allergens: | Only contains milk-related allergens |
| Lactose: | not contained |
| RennetNatural 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 |
| Salt: | iodine-free table salt |
Enjoying Emmental Cheese
| What makes Emmental cheese special? | In the Bregenzerwald region, hay milk (silo-free raw milk) must be used, while in other countries, thermally treated (pasteurized) milk is also permitted. About twelve liters of milk are required to make one kilogram of Emmental. |
| How does Emmental taste? | lightly sweet, walnut flavor |
| What is the texture like? | Very smooth “long” cheese mass; firm yet meltingMelting cheese is a proven process to refine and make it more durable. » More info |
| What is the color of Emmental cheese? | The rind is natural, firm, and golden yellow, darkening with age. |
| How does the cheese mass smell? |
|
| What do the holes look like? | large, typical holes with a shiny surface |
| How is Emmental cheese best enjoyed? | perfect for sandwiches, as a mix in cheese-based dishes, for gratins; this cheese is versatile |
| How to recognize improper aging – lower quality? |
|
Storage of Emmental Cheese
If you wish to store large pieces of cheese wheels for more than 2-3 weeks, we recommend using a cloth.
Take a clean cloth, soak it in saltwater (just add a little salt), wring it out, and wrap the cheese with the damp cloth. Ideally, this process is repeated every 2-3 days.
If the cheese starts to turn slightly white or develops spots, it is usually due to salt or proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info crystallizing due to temperature differences. Simply rub off these areas.
Using aluminum foil is possible (though not recommended) if it is perforated with many small holes to allow airflow.
No Bread Contact - Yeast Fungi
Do not store or cut cheese on boards, wood, or surfaces where bread was previously handled. The yeast residues from bread can cause cheese to moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info quickly.
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Ryszard Kucza (verified owner) –
Weber (verified owner) –
The taste is incomparable
Georg (verified owner) –
The quality is great and the taste is perfect. But I also expect that for the price.
Elisabeth (verified owner) –
Very digestible. Good quality and very good taste
Schuster Siegfried (verified owner) –
The Emmentaler is very good, but I have eaten a better one is also not cheap
Stephan –
Dear Mr. Schuster
Thank you for your rating. Cheese and cheese taste is, as you can see in the whole reviews, always a personal matter of taste. Try the cheeses until you discover the ideal cheese for yourself.
Kaup Elisabeth (verified owner) –
Good quality, good taste.
Renate Schwarz (verified owner) –
The best Emmentaler I have ever eaten !!!
Karin (verified owner) –
I’ve never eaten such a tasty cheese a poem.
Wöhr (verified owner) –
Delighted by the taste of the man noticed the fresh great
Hanna Wittel (verified owner) –
I and my husband, our children and especially our little granddaughter are crazy about it
Monika Glückler (verified owner) –
Knew this cheese from the market in Überlingen, found it delicious, so I took your Internet address so I can order it because I do not come to Überlingen so often.
Sven-Ove Liße (verified owner) –
Rreally awesome. We have not bought such an Emmentaler in Germany yet. Here the absolute highest note.
Marie-Luise Schlösser (verified owner) –
The Emmentaler is my absolute favorite cheese. Therefore eaten first. A great taste, there is no better !!
wölfling (verified owner) –
Delicious!!
Holger und Renate Fassel (verified owner) –
This is the tastiest Emmentaler we have ever tasted and we have tried many. “The Whole Piece Emmentaler” was nibbled in no time. Just fine!!!!
Handl Renata (verified owner) –
Tastes like the Emmentaler that I know from Switzerland from my small dairy, just fine. No comparison to the one in the supermarket. Well done!!!
Renata Swiss Abroad
Veronika Fischer (verified owner) –
Really tasty, so cheese must taste.
Veronika (verified owner) –
Delicious!!
Hella (verified owner) –
Really delicious. Always eaten gladly.
Jürgen (verified owner) –
We never ate such a delicious Emmentaler. Keep it up.
Mariann (verified owner) –
I have never eaten such a delicious Emmentaler like that. Mild and yet spicy.
Edel (verified owner) –
This Emmentaler tastes great, very good
Kyri (verified owner) –
I have tasted many times from the supermarket of different brands Emmentaler. Although this Emmentaler tastes great, I’ve been waiting for something extra special, or even something different than the other brands. Still very good.
Jäger (verified owner) –
tastes great