Emmental cheese

Emmental Cheese

Emmental Cheese (pronunciation: /ˈɛməntəl/), also known as Emmentaler or Emmenthal, is a type of Swiss cheese that originated from the Emmental region in Switzerland.

Etymology

The name "Emmental" comes from the Emme river and the valley (tal in German) where it was first produced. The cheese is named after this region.

Description

Emmental Cheese is a yellow, medium-hard cheese made from cow's milk. It is known for its distinctive holes or "eyes" which are formed during the fermentation process. The cheese has a slightly sweet, nutty flavor and a smooth, creamy texture. It is often used in cooking, particularly in dishes such as fondue and quiche, but can also be enjoyed on its own or with bread.

Production

The production of Emmental Cheese involves a specific process that includes the use of raw milk, rennet, and bacteria culture. The milk is first heated and then the rennet and bacteria are added. The mixture is left to curdle and then the curds are cut and heated again. The curds are then pressed into molds and left to mature for several months. The holes in the cheese are formed by gas bubbles that are produced by the bacteria during the maturation process.

Health Benefits

Emmental Cheese is a good source of protein, calcium, and vitamin B12. It also contains a significant amount of fat and cholesterol, so it should be consumed in moderation.

Related Terms

• Swiss cheese
• Fondue
• Quiche
• Rennet
• Bacteria culture

External links

• Medical encyclopedia article on Emmental cheese
• Wikipedia's article - Emmental cheese

This WikiMD dictionary article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski