The EMMENTAL is a mature cheese of Swiss origin and can be considered the first European cheese. It is an Alpine cheese that comes from the valley of the River Emme and in German (such means valley). Cheese (AOC) is called Emmentaler, to distinguish it from others.
Characteristics: Made from cow’s milk and has holes that characterize it and resembles Gruyere cheese.
It is manufactured in the form of large wheels from 70 to 100 cm. diameter and a height of 12 to 30 cm. and a weight between 50 and 52 Kg. Maximum.
There are also without bark and in the form of Prism, whose height is 12-30 cm. and a minimum weight of 30 kg.
Its curing lasts between 3-6 months. Of hard, dry crust and yellow to brownish.
Cream-colored paste to light yellow, soft texture but can be cut easily.
Its round eyes 2-3 cm. Distributed regularly, are produced by fermentation.
Soft flavor and aroma (walnut).
France is the first producer of the Emmental on wheels of 70-100 cm.
There are two protected French Emmental (IGP): Savoie Emmental and French Emmental est-central.
When you go to buy the product to the supermarket you should take into account,
- Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
- Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded.
Choose the product with date as far as Possible.
- Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
- Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
- Buy the product at the end of the market, so that the cold chain is not interrupted.
Only, for cheese table, au gratin, stuffed, frying, among others.
EMMENTAL CHEESE Storage:
Keep well covered and refrigerated.
Keep dairy products away from meat, fish, vegetables and fruits in the refrigerator to avoid “cross-contamination”.
EMMENTAL CHEESE Duration
Refrigerated and stored in the appropriate conditions, 4-6 weeks approximately.
The cheese the less portioning is, lasts longer, because it has less surface exposed to the air.
It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.
4-6 weeks approx.
Remove from the refrigerator at least 30 minutes before serving because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and color).
-The cheese the less portioning it is, lasts longer because it has less surface exposed to the air.
-If a piece of mature cheese develops mold, you must cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.
Periodically check the status of the product to be able to consume it in time.