33 top Emmental professional insights for you

Did you know that the Emmental Valley in Berne, Switzerland, is the inspiration for the name of the cheese of the same name?

• Emmental cheese is a yellow, medium-hard cheese that was first produced in that region around the year 1292. Emmental cheese is also known as Emmentaler cheese, Emmenthal cheese, and Swiss cheese.
• Because the rind is kept clean, the cheese ages from the inside out with bacteria that produce carbon dioxide and propionic acid. These bacteria are primarily to blame for the cheese’s many large holes. It is one of the most difficult cheeses to produce because, during the fermentation process, holes form in the cheese, making it more difficult to work with.
• This cheese has a texture that is both firm and velvety, as well as a flavour that is sweet with a hint of nuttiness. Emmental is widely regarded as one of the finest cheeses for melting, and it is used extensively in the preparation of delectable fondue. Because of its pH level, it has the ideal melting point, which results in a molten liquid that is stringy while yet maintaining its form at the same time.
• Emmental cheeses with a Protected Designation of Origin are produced in modern times in Switzerland, France, Austria, and Germany respectively. The average annual consumption of this kind of cheese in France and Switzerland is around 3.3 kg per person. About half of that quantity, or 1.7 kg per person and per year, is consumed by Germans.

Emmental cheese nutrition values and health benefits

1. A single serving of 100 g of Emmental cheese provides a full day’s worth of calcium for an adult, in addition to around 290 micrograms of vitamin A, which is essential for maintaining healthy skin and eyesight and is included in just one serving. Emmental provides around 10 percent of your daily recommended magnesium intake as addition to various B vitamins, both of which may help to a healthy neurological system.
2. Because it has a very low salt content of 0.5 g per 100 g serving, Emmental is an excellent choice for those who have high blood pressure because it may help lower their sodium intake. Because it has such a little amount of lactose, even those individuals who are lactose intolerant are often able to consume Emmental cheese without any problems.
3. Proteins serve as the primary structural component of a living organism’s skeletal muscles, connective tissues, skin, and hair. It is necessary for the growth, maintenance, and correct operation of the cells in your body. Because they are nutritionally complete, which means that they include all nine necessary amino acids, proteins derived from animal sources, such as Swiss cheese, have a better quality than plant-based proteins.
4. A fourth of the recommended daily calcium intake may be found in only one slice of Swiss cheese. Calcium is absorbed by the body far more easily from dairy products than calcium is absorbed from the majority of plant foods, such as broccoli or spinach, to receive them via diet. An analysis of 59 separate research found that consuming more calcium than the recommended daily allowance of 800 mg led to a modest rise in bone mineral density.
5. Swiss cheese has around 23% of the daily intake for saturated fat, making it a good choice for those watching their weight. According to research, consuming a diet that is rich in saturated fats may be associated with a rise in LDL, or “bad,” cholesterol. This, in turn, increases the likelihood that plaque may form in your arteries. As a consequence of this, there is an increased risk of blood clots and hypertension.
6. A diet that is heavy in salt may raise the risk of developing high blood pressure and cardiovascular disease. Those who have to keep a close eye on their salt consumption may want to pay attention to the portion sizes of the foods they eat. In order to keep your salt consumption under control, limit yourself to no more than one to two slices (28 to 56 g) of Swiss cheese at a sitting.
7. Avoid Emmental cheese and other dairy products if you have a milk allergy, unless you can find dairy-free substitutes. Whether you are not sure if you have milk allergies, see a doctor. They may take a look at your symptoms and do tests to see whether you have a food allergy.

100g of Emmental has 369 calories(1543kj), 28g protein, 29g fat, and 0g carbs, including 0g fibre.

How to store Emmental cheese and how to buy them

• When shopping for pre-packaged Emmental cheese at the supermarket, you should avoid the inexpensive value-brand options and instead buy a block of the more costly but flavorful variety instead. You want the cheese to have a bright yellow colour, a plethora of voids across its surface, and a texture that is pliable and yielding to the touch.
• Keep Emmental cheese in the refrigerator, whether it has been opened or not, pre-packaged or purchased at the deli counter. Do not let Emmental cheese remain out at room temperature for more than two hours. If not, the germs already present might multiply to potentially harmful levels, rendering the food unfit for consumption.
• Keep unopened pre-packaged Emmental cheese in its original packaging in the refrigerator and be sure to consume it before the “best by” date printed on the container. You may keep deli-counter cheese in your refrigerator for three to four weeks, regardless of whether it is wrapped in paper or plastic (the sooner you eat or cook with it, the better).
• The majority of chefs make the error of putting cheese on the higher shelf of their refrigerators after wrapping it in plastic wrap and placing it there. A better approach for storing cheese is to first allow it to breathe by covering it with wax or butcher paper, and then placing it in the vegetable crisper drawer of your refrigerator.
• Freezing Emmental cheese in any of its forms—a block, cubes, slices, or shreds—will allow for an extension of its shelf life. It is as easy as placing it in a freezer bag and storing it in your freezer; there, it will maintain the highest possible quality for up to a year.
• Put the frozen Emmental cheese in the refrigerator the night before you want to use it so that it may thaw out. The next day, by the time you sit down to have supper, it will have defrosted completely and be ready for you to use in your cooking or consume as is.
• It is vital to have a clear understanding of the specific food item that you want to prepare or even consume solely. It is necessary to do so in order to prevent contracting any ailment as a result of consuming that specific meal. Despite the fact that we may put our best efforts into preserving and storing our food, However, just in case it is compromised in any way, we need to be aware of the tell tale indicators that it has gone bad.
  1. Your senses, on the other hand, are your most reliable guide to determining whether or not any of your food has gone bad. Let us take a look at some of the warning indications that your Emmental has gone bad.
  2. If sniffing your cheese gives you an unpleasant smell, this is a definite sign that it has gone bad and should not be consumed.
  3. In terms of the cheese’s consistency, one of the most obvious signs that it has gone bad is when the rind begins to harden.
  4. If it has mould on it, it has already started to deteriorate from that location, thus you will need to trim the piece of it that is surrounding it and then restore it.

Cooking techniques, secrets, and tips from the kitchen

1. It does not matter if you serve it with a chunk of rustic, baked bread and a tall glass of white wine or sliced into cubes and arranged on a charcuterie board with other foods like meats, fruits, and pickled vegetables. Emmental is the ideal cheese for snacking.
2. It melts in a way that is nutty, creamy, and stretchy, which makes it an excellent addition to a variety of guilty-pleasure sandwiches from all over the world, such as grilled cheese sandwiches from the United States and crispy baked Italian subs from Italy, as well as French croque Madame and croque monsieur.
3. When used in sandwiches as well as cooked meals prepared with Emmental cheese, a touch of Dijon mustard may truly help bring out the cheese’s taste. This combo works well in sub sandwiches with salami because to their compact size. When added to an Emmental soufflé together with other components like Dijon mustard and lemon juice, vegetables like leeks have the potential to perform very well.
4. When melted on top of the meat, Emmental cheese makes for a delectable alternative to the standard sort of cheeseburger. Burger fans may find that their cravings are satiated with the inclusion of Dijon mustard and pickle slices in their meals.
5. An appetising appetiser for a party may be created by placing a tiny piece of lettuce with ruffled edges on top of a cracker, then putting a cube of Emmental cheese on top of it, and finally garnishing it with slices of black and/or green olives. A typical presentation for a party tray is achieved by purchasing squares of sliced Swiss cheese, wrapping them up, and then serving them with cold meats such as salami in the same method.
6. The addition of some grated Emmental cheese to mushroom cream soup or any other cream soup may make for a scrumptious topping. It is also delicious when melted Emmental cheese is combined with heated rice or macaroni and cheese. Emmental cheese is a kind of Swiss cheese that is often used in casseroles made with sliced almonds, sautéed vegetables, and pasta.
7. After the dish has been cooked, caramelised onions and melted Emmental cheese may be added to make scalloped potatoes au gratin an even more delicious meal. After placing the cheese and onions on top of the potatoes, they may be broiled for a few minutes just before to the time that they are served. Additionally, omelettes and grilled cheese sandwiches may benefit from the addition of Emmental cheese.
8. Swiss cheese fondue, which was originally created by cattle herders whose meal consisted simply of cheese, bread, and wine, has become a symbol of luxury in modern times. Historically, people have warmed the cheapest white wine available, thrown in bits of old cheese, and then dipped bread into the resulting sauce.
   • You do not need a specific pot or pan to cook fondue at home. Using just one cup of dry white wine and two cups of grated Emmental, you can make a delicious sauce in no time. If the fondue is too thin, stir in 1 tablespoon of starch.
   • Bread cubes may be strung onto heat-resistant fondue forks and dipped into the fondue, which can be seasoned with a variety of herbs and spices. Using normal forks might cause burns since the fondue will cause the handles to become very hot.
   • There is a reason why Fondue Neuchateloise has been a staple in Swiss cuisine for so long. You will need 14 ounces of Gruyere cheese, 9 ounces of Emmental, 1 12 cups of dry white wine, 1 teaspoon of lemon juice, 2 teaspoons of starch, and black pepper to taste to make this delicious fondue.
   • Shred the cheeses and mix them together. Put them in the fondue pot, add wine, lemon juice, and starch, and cook them over a medium flame. To melt the cheeses, stir with a wooden spoon in a “8” pattern.
   • Put the fondue in a heat-safe container and season with black pepper before placing it on a fondue burner. Insert bread cubes into the fondue by stringing them onto long, skinny forks.

The history of Emmental cheese from the beginning until today

• It is believed that cheesemakers began making it in the Emme valley (sometimes spelled “tal”) as far back as the 13th century; other accounts place the date even farther back. Today, the AOP label may be found in areas that are located outside of the Emmental region in Switzerland.
• Because an Emmental cheese wheel may weigh anywhere from 75 to 120 kilos, the cheese is often referred to informally as “the king of cheese.” Because export charges in the 19th century were calculated based on the number of cheese wheels rather than the cheese’s total weight, the cheese wheel quota was far larger than it would have been otherwise.
• The production of cheese in the Emmental began in the higher pastures of the region during the 18th century, but later spread down into the valley. In the year 1815, the town of Kiesen, which is located in the canton of Bern and is close to Thun, became the location of the first large-scale Emmental cheese dairy.
• For instance, the standard Emmental is aged for a minimum of four months, but the Reserve Emmental is aged for a minimum of eight months. There is also an Emmental that has been kept in a cave. This cheese is aged for a total of one year, with six of those months spent maturing in a stone basement.
• The Emmental exhibition dairy in Affoltern, which opened in 1985, allows visitors to have an up-close and personal view at the production of the famous Swiss cheese. This site, which receives roughly 300,000 visits annually, provides information on Emmental from both a historical and contemporary point of view.
• A label in red and white is affixed to each and every wheel of Swiss Emmental AOP cheese. It evolves into a component of the rind over time. Additionally, the cheese is marked with digits that denote the date it was produced as well as the cheesemaker who created it.
• The Emmental AOP cheese comes in at number three on the list of the most manufactured cheeses in Switzerland. Only Gruyère AOP and mozzarella come before it in the ranking.