Emmental

Emmental cheese originated in Switzerland in the Swiss Alps. It uses the generic name for refererir emmental to this cheese, which today occurs in many other geographical areas, Germany, Finland, Ireland, Austria and France.

Therefore, only the real cheese originating in Switzerland, Emme River valley, is titled "Emmentaler AOC", to differentiate themselves. Also has long been distributed with the generic name of "Swiss cheese" or "gruyère". We can say that both cheeses come from Switzerland and has been used incorrectly to refer to the term gruyere cheese Emmental.The latter is easy to tell at a glance, by the amount of holes you have.

Features

Emmental is a cheese made from cow's milk and its characteristic holes are due to the carbon dioxide bubbles that are produced during fermentation, thanks retained within the crust. The number of holes is very variable but are distributed regularly and its size can be between 1 and 3 inches.

We'll find on the market in cylindrical or prismatic, its bark is dry-looking, hard, smooth, golden yellow. Inside is a yellow paste with holes, flexible and can be easily cut. Its exquisite taste and aroma is slightly fruity, strong and somewhat reminiscent of walnut.

It is delicious to eat alone, is sliced ​​for breakfast, accompanying other cheeses or for lunch or dinner. It is also ideal cast on bread.

As for the nutritional properties of Emmental cheese, commenting that as all dairy products is very beneficial to health. It is rich in calcium, vitamins A and B12, phosphorus and zinc.