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308:); preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a round shape with a natural rind, and aged in traditional cellars for a minimum of four months. Emmentaler must be produced in Kantons Aargau, Bern (except Amtsbezirk Moutier), Glarus, Luzern, Schwyz, Solothurn, St. Gallen, Thurgau, Zug or Zürich, or in the See- and Sensebezirk of Kanton Freiburg.
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but mild taste. While "Emmentaler" is registered as a geographical indication in
Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), the Netherlands,
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335:
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304:(AOP) certification. The Emmentaler produced according to the AOC-registration needs to be produced in small rural dairies with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures and
360:
In many parts of the
English-speaking world the terms "Emmentaler" and "Swiss cheese" are both used to refer to any cheese of the Emmental type, whether produced in Switzerland or elsewhere. The
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were a sign of imperfection, and until modern times, cheese makers would try to avoid them. Nowadays, however, eye formation is valued as a sign of maturation and quality and
573:
González, Mariana; Budelli, Eliana; Pérez, Nicolás; Lema, Patricia (27 November 2019). "Acoustic techniques to detect eye formation during ripening of
Emmental type cheese".
311:
Emmentaler is also recognized as a geographical indication in the Czech
Republic, France, Georgia, Germany, Hungary, Jamaica, Portugal, Russia, Slovakia and Spain.
212:
has been developed for this purpose. Emmental cheese is usually consumed cold, as chunks or slices, and is also used in a variety of dishes, particularly in
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Emmental cheese is very widely imitated around the world, often just called "Swiss cheese". Specific
European types include:
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Several varieties of
Emmental are registered as geographical indications, including:
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Three cheeses containing the word
Emmental are protected under EU law:
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Emmental cheese is "true" Swiss cheese; i.e. it originates from the
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611:", Switzerland Cheese Marketing. Retrieved 26 October 2020.
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840:, U.S. Department of Agriculture, accessed March 25, 2020
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298:(AOC) in Switzerland. In 2013, it was replaced by the
174:" are used interchangeably for Emmental-style cheese.
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671:"Appellations d'origine et indications géographiques"
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838:
Swiss Cheese, Emmentaler Cheese Grades and
Standards
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575:
Innovative Food
Science & Emerging Technologies
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692:"AOC-Label für den Käse mit den grössen Löchern"
861:, U.S. Department of Agriculture (1971), p. 15
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257:Emmental being produced in a modern facility
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224:, the other highly popular Swiss cheese.
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362:United States Department of Agriculture
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262:Protected varieties and nomenclature
698:. 13 September 2004. Archived from
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624:. Culinary Heritage of Switzerland
563:"Cheese Story", August 2010, p. 33
465:"Emmenthal definition and meaning"
39:Emmenthal, Emmentaler, Emmenthaler
14:
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1252:Animal production and consumption
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1359:Culinary Heritage of Switzerland
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1257:Culinary Heritage of Switzerland
1046:Cuisine and foods of Switzerland
446:Culinary Heritage of Switzerland
441:Swiss cheeses and dairy products
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201:Propionibacterium freudenreichii
186:are needed to prepare Emmental:
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83:2–18 months depending on variety
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295:appellation d'origine contrôlée
16:Swiss medium-hard Alpine cheese
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323:Emmental de Savoie from France
301:appellation d'origine protégée
269:
1:
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356:, France, also has PGI status
350:Emmental français est-central
334:, from Bavaria, Germany, has
292:was registered in 2000 as an
177:
644:"Emmentaler: AOC-Gütesiegel"
220:, in which it is mixed with
7:
669:Government of Switzerland.
587:10.1016/j.ifset.2019.102270
399:
391:from the Netherlands, with
343:, from Savoie, France, has
10:
1385:
1075:Cheeses and dairy products
799:. Ec.europa.eu. 1996-06-21
778:. Ec.europa.eu. 1997-01-24
722:"Pflichtenheft Emmentaler"
470:Collins English Dictionary
189:Streptococcus thermophilus
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729:Government of Switzerland
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1107:Sausages and cured meats
494:. OUP USA. p. 140.
195:Lactobacillus helveticus
152:Emme valley, Switzerland
138:. It is classified as a
136:Emme valley, Switzerland
112:Related media on Commons
1160:Pain de seigle valaisan
490:Michael Tunick (2014).
249:Old production facility
134:that originated in the
1277:Switzerland portal
368:Emmental-style cheeses
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1185:Vacherin Fribourgeois
994:Vacherin Fribourgeois
909:List of Swiss cheeses
492:The Science of Cheese
436:List of Swiss cheeses
322:
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256:
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236:
1175:St. Galler Bratwurst
1122:AOP and IGP products
702:on 27 September 2012
650:on December 11, 2010
204:. Historically, the
561:Scientific American
332:Allgäuer Emmentaler
315:Outside Switzerland
278:Eighteen-month-old
1354:Cow's-milk cheeses
1190:Vacherin Mont d'Or
1165:Raclette du Valais
999:Vacherin Mont d'Or
959:Raclette du Valais
914:Swiss-type cheeses
856:2021-03-10 at the
756:. 3 September 2021
428:Switzerland portal
341:Emmental de Savoie
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251:
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237:Dairy cows in the
132:medium-hard cheese
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1200:Zuger Kirschtorte
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851:How to Buy Cheese
395:being one variety
210:acoustic analysis
140:Swiss-type cheese
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67:Not traditionally
44:Country of origin
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1369:European cuisine
1364:Cheese with eyes
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820:. Ec.europa.eu
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609:Emmentaler AOP
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130:is a yellow,
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88:Certification
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974:Scharfe Maxx
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822:. Retrieved
812:
801:. Retrieved
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780:. Retrieved
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758:. Retrieved
753:
750:"Emmentaler"
744:
732:. Retrieved
728:
716:
704:. Retrieved
700:the original
695:
686:
674:. Retrieved
664:
654:December 11,
652:. Retrieved
648:the original
638:
626:. Retrieved
616:
603:
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556:
544:. Retrieved
541:"Emmentaler"
535:
523:. Retrieved
519:
516:"Emmentaler"
510:
491:
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474:. Retrieved
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172:Swiss cheese
156:
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119:
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1328:Switzerland
1247:Agriculture
1004:Ziger/Sérac
924:Belper Hirn
919:Appenzeller
706:11 December
414:Food portal
385:from Norway
379:from Sweden
282:Emmentaler
270:Switzerland
96:Named after
75:Medium-hard
64:Pasteurized
48:Switzerland
36:Other names
1338:Categories
1195:Williamine
1145:Emmentaler
969:Schabziger
939:Bleuchâtel
824:2016-05-14
803:2016-05-14
782:2016-05-14
696:Swiss Info
581:: 102270.
546:25 October
525:25 October
476:2020-11-08
452:References
393:Leerdammer
345:PGI status
336:PDO status
290:Emmentaler
178:Production
124:Emmentaler
80:Aging time
1140:Damassine
1092:Chocolate
760:1 October
754:Origin GI
734:9 January
676:1 October
595:213732802
157:It has a
128:Emmenthal
1226:Raclette
1150:L'Etivaz
1087:Chestnut
954:L'Etivaz
944:Emmental
854:Archived
628:29 March
400:See also
280:raw milk
239:Emmental
184:bacteria
120:Emmental
100:Emmental
22:Emmental
1302:Portals
1240:Related
1155:Gruyère
949:Gruyère
222:Gruyère
214:gratins
168:Finland
164:Bavaria
146:History
72:Texture
1221:Muesli
1216:Fondue
1170:Sbrinz
1064:Bread
984:Tilsit
964:Sbrinz
818:"DOOR"
797:"DOOR"
776:"DOOR"
593:
498:
306:rennet
241:region
218:fondue
216:, and
198:, and
166:, and
159:savory
1231:Rösti
1097:Olive
725:(PDF)
591:S2CID
377:Grevé
352:from
228:Ziger
206:holes
126:, or
1316:Food
1112:Wine
1102:Fish
1060:Beer
762:2021
736:2023
708:2009
678:2021
656:2009
630:2023
548:2020
527:2020
496:ISBN
583:doi
284:AOC
58:Cow
1340::
752:.
727:.
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579:59
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479:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
