Emmental

The emmental , Emmenthaler cheese or emmentaler is a Fromage Suisse with paste lasts whose name comes from the valley of Emme, an area in the east of the Canton of Bern. It is manufactured today, under the generic name of emmental, in Germany, Austria, with the Denmark, in France, Finland, Ireland, with the Netherlands and in Suisse.

It is a cheese with cooked pressed paste, manufactured starting from cow's milk. Its grinding stone is of an average weight of 75 kg.

The French emmental undergoes a 6 weeks refining minimum. The emmental “refining of tradition” undergoes a 7 weeks refining including 4 without film.

Its period of optimal tasting is spread out May at October after a Affinage of minimum 3 months, but it is also excellent from April at December. To have a more vigorous taste, the period of refining goes from 8 to 12 months, even more.

The European total production borders 464  200 tons and accounts for about 6% of the milk collection of these countries. France is the first producer of emmental in the form of grinding stone only from 75 to 80 kg for a production of 247  069 tons in 2005 (+ 37% since 1983), which develops 13,1% of the national production of milk. 19% of the French production are exported.

The French and the Swiss ones consume 3,3 kg of them per annum, and the Germans 1,7 kg. This cheese gave rise to a whole industry of packing because it, today, traditionally is sold prepackaged with the fresh ray of large surfaces. It also is very much used in the industry of the dishes cooked thanks to its notoriety in all the Europe.

Distribution in France

For a long time the production of emmental was distributed in France under the generic name of Gruyère, which is an error, because contrary to the emmental, this last does not have holes in its center. Although the emmental is asserted as being a French cheese on Internet sites in France, the International convention of Stressed does not recognize any French origin to him.

See too

  • Paradox of the emmental

External bond

  • Emmentaler Switzerland
  • Cheeses of Switzerland

Simple: Emmental cheese

Random links:County of Calhoun (Arkansas) | Canton of Conches-in-Ouche | Estantat | Laurent Queyssi | UEFA Cup 1990-1991 | Turing_(langage_de_programmation)