Swiss cheeses are consistently in high demand among consumers from all over the world. This is explained by a favorable ecological situation, which allows feeding animals for subsequent milk production only with organic feed.
Hence the excellent Emmental is obtained, the traditions of which are rooted in ancient times. Since then, elite cheese dairies still adhere to the classic canons, which guarantees ideal proportions with a balanced taste.
The deliciousness got its name due to the fact that experts from the town of Bern, located on the Emma River, were the first to produce it for mass consumption. The first mention of the now legendary product dates back to the 9th century, which once again proves the popularity of cheese at all times.
Smart Approach
In addition to following proven cooking patterns, the Swiss also pay great attention to technological compliance with safety and hygiene standards. Together, this allows us to bring out the cheese traditional for the Alpine land, which has become famous far beyond the borders of the Motherland.
But this popularity has a significant drawback. The point is that dishonest manufacturers are constantly trying to repeat the recipe. Fakes in the cheese market are quite a common thing.
To reduce the risks of the consumer to run into a dubious product under a promoted name, experts have come up with a separate classification for labeling. With its help, an exquisite Swiss dish is easier to distinguish from a fake. This is especially helped by the photo of the original, where you can see the features of the brand badge. It would be useful to clarify in advance the first digits in the barcode, by which it is easy to recognize where the imported products came from.
But it is safest to purchase such goodies on your own in private cheese dairies or branded shops of real Swiss factories while traveling through a beautiful country. There, the chances of running into a fake are almost zero.
Real cheese is made exclusively from cow’s milk, which has passed the preliminary stage of pasteurization. Swindlers usually ignore this requirement, which automatically means a deterioration in the taste characteristics of the final product.
Most gourmets know that the Swiss craftsmen are renowned for their ability to brew hard beers to a high standard. The Emmental solution falls into just such a category. But in order to get an easily recognizable taste and recognizable structure, it will take about ten months of aging in special conditions. It is unlikely that it will be possible to repeat the entire rather complicated procedure at home, even with the proper skills. At best, it will be possible to produce an analogue according to a similar recipe, but with a different smell and aftertaste, which is explained by different raw materials.
Calorie content and subspecies
A head ready for sale can reach 130 kg, which is usually enough for a small family for the entire winter season. The only problem is that it is allowed to store only two years after the completion of full maturation. To do this, you will need to follow the modes:
- humidity;
- temperature;
- ventilation.
Due to this, far from everyone can repeat the step-by-step instructions thoroughly, which is why the Emmental produced in other countries is similar to the original only in name and composition. At the same time, experts advise not to look for something to replace this delicacy, and not to regret buying the original in a specialized store.
Do not be afraid if there is some strange postscript on the price tags like Gruyère, Comte. This is just an indication of a specific subspecies of Emmental cheese. They are identical in every way except for the weight. Despite the fact that many countries are officially allowed to make this version of the table addition, gourmets prefer goods imported directly from Switzerland. If you can’t find such a solution on the counter, then you can search for products from:
- France;
- Austria;
- Finland;
- Germany.
If the available variations inspire distrust, then the culinary experts advise paying attention to Maasdam, which looks like its “older” Emmental brother. You can use it for fondue. No less tasty is the sauce, which is used at their own discretion by both the chefs of fashionable restaurants and efficient hostesses.
Real Emmental is better to eat in its pure form for the first time, and not to look for recipes where you need an already melted slice. It will delight you with its characteristic taste, which has sharp and spicy notes at the same time. Fruit and nut aftertaste adds piquancy.
Professional tasters say that such a slice should smell like freshly cut grass and be a little sour. But this is only appropriate in situations where the sample is taken immediately after the end of the ripening period right at the cheese factory.
Separately, it is worth recalling that this species is classified as a camp of fatty foods. Hence the rather high calorie content, which is more than 370 kcal per hundred grams of product. Despite this, goodness will not bring serious damage to the figure, if you know the measure. This is explained by the rich vitamin composition.
Good for the body
Natural cheeses without chemical additives to prolong the shelf life during export have always been famous for their beneficial energy composition. In addition to vitamins, cheese is able to boast a high content of trace elements and amino acids. It is especially worth highlighting vitamin PP, which is aimed at helping the body get rid of the so-called “bad cholesterol”.
Also, a shock dose of phosphorus has a beneficial effect on the functioning of many internal organs, since this trace element is responsible for protein synthesis. With its help, cells actively form bone and muscle tissue. And potassium, which guards the health of the cardiovascular system, will contribute to the prevention of diseases of the walls of blood vessels.