Emmenthal cheese is the famous Swiss cheese with the big holes in it.
Partly-skimmed unpasteurized cow’s milk is heated to 31 C (89 F.) Rennet and starter bacteria are then added. The milk is let sit to curdle for half an hour. The curd is then cut into small pieces, heated slowly to 48 C (118 F), then from there rapidly up to 53 C (127 F.) The curd is then pressed into a cheese wheel mould, and set in a brine solution for two days.
The cheese wheels are stored for a month at 22 C (71 F) — it is at this stage that the holes develop, caused by gas in the cheese — then aged from 4 to 10 months at 13 C (55 F.)
1,000 litres of milk will make 85 kg of Emmenthal cheese.
The rind will have stamped on it the town where the cheese was made (it is made by more than 1,600 dairies in the German-speaking areas of Switzerland.) It will also have a hornblower trademark symbol on it. Inside, the cheese is a pale yellow with a slightly nutty flavour.
North American Swiss Cheese is a generic, knock-off version of Emmenthal. Other versions of Emmenthal made in other countries are Maasdam made in the Netherlands, Jarlsberg made in Norway, and Kambera Cheese, made in Australia.
Melts well. Emmenthal and Gruyère are the most commonly used cheeses in a classic Swiss fondue.
American Swiss cheese, Raclette, Gruyère, Jarlsberg, Alpine Lace (from Wisconsin)
1 cup, grated = 4 oz / 125 g
Some sources claim that the cheese originated at the end of the 1200s.
The name means that it comes from the Emme River valley (thal means valley) near Bern.