Swiss cheeses are consistently in high demand among consumers from around the world. This is explained by the favorable environmental situation, which allows feeding animals for the subsequent production of milk only with organic food.
This is where the excellent Emmental comes from, the traditions of which are made in ancient times. Since then, the elite cheese factories still adhere to the classic canons, which guarantees perfect proportions with a balanced taste.
Delicacy got its name due to the fact that experts from the town of Bern, located on the Emma River, began to produce it first 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.
In addition to following proven cooking patterns, the Swiss also pay great attention to technological compliance with safety and hygiene requirements. Together, this allows you to bring the traditional Alpine land cheese, which became famous far beyond the borders of the motherland.
But such popularity has a significant drawback. The point is that the recipe is constantly trying to repeat the dishonest manufacturers. Fakes in the cheese market are quite common.
To reduce the risks of the consumer running into a dubious product under the untwisted 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. Especially help in this photo of the original, where you can consider the features of the brand icon. It will 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 the safest thing is to get such goodies on your own in private cheese factories or branded shops of real Swiss combines while traveling in a beautiful country. There the chances of running into a fake are almost zero.
This cheese is made exclusively from cow's milk, which passed the preliminary stage of pasteurization. Scammers usually ignore this requirement, which automatically means a deterioration in the taste characteristics of the final product.
Most gourmets know that the Swiss masters are famous for their ability to cook solid varieties at a high level. The emmental solution falls into this category. But in order to get 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 proper skills. In the best case, it will be possible to make an analogue according to a similar recipe, but with a different smell and aftertaste, which is explained by the different raw materials.
Calorie and subspecies
Ready to sell the head can reach 130 kg, which is usually enough for a small family for the entire winter season. The only problem is that it can only be stored for two years after the completion of full ripening. For this you will need to comply with the following modes:
Due to this, repeating the step-by-step instructions thoroughly can not all, because of what the Emmental produced in other countries only in name and composition is similar to the original. At the same time, experts advise all the same not to look for, rather than replace this delicacy, and not regret buying the original in a specialized store.
Do not be afraid if the price tags will be some kind of strange postscript like Gruyere, Conte. This is just an indication of a specific subspecies of Emmental cheese. They are identical in all parameters except weight. Despite the fact that many countries are allowed to officially make this version of the addition to the table, gourmets prefer goods imported directly from Switzerland. If on the counter to find such a solution does not work, then you can search for products from:
If the existing variations inspire distrust, then the cooks are advised to pay attention to Maasdam, who is similar to his "older" Emmental brother. You can use it for fondue. No less tasty is the sauce, which is used at its own discretion by both chefs of fashionable restaurants and quick hostesses.
The real Emmental is better for the first time in its pure form, and not to look for recipes, where you already need a melted slice. He will appreciate the characteristic taste, which has a sharp and spicy notes at the same time. Add a fruity nutty aftertaste.
Professional tasters claim that such a slice should smell like freshly cut grass and slightly sour. But this is appropriate only in situations where the sample is removed immediately after the end of the ripening period right at the cheese factory.
Separately, it is worth recalling that this species is assigned to the camp of fatty foods. Hence, a fairly 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.
With body benefits
Natural cheeses without chemical additives for prolonging the shelf life during export have always been famous for their beneficial energy composition. In addition to vitamins, cheese can boast a high content of trace elements and amino acids. Especially worth it to highlight vitamin PP, which aims to help the body get rid of the so-called "bad cholesterol."
Also, the loading 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 protects the health of the cardiovascular system, will contribute to the prevention of vascular wall diseases.