Raw-milk Emmental, whether French, Swiss, or from elsewhere, is consistently memorable. It is Emmental's pasteurized-milk imitators, such as Norwegian Jarlsberg and Wisconsin Alpine Lace, that have reduced the status of this fine cheese. This pale yellow cheese is made in smaller wheels than Emmentaler: typically 70 to 90 lbs or about 30 to 40 Kg. It has a sharper taste than its larger compatriot, thanks in part to an eight- to ten-month aging period.
This characteristic, along with its tangy flavor, makes it popular in the classic Swiss fondue. The word "fondue" has come to mean just about anything cooked and eaten from a common pot by diners equipped with long forks. For example, fondue bourguignonne consists of beef chunks cooked in hot oil, while fondue orientale is the same meat dunked in boiling beef or chicken broth.
Chocolate fondue is another variant served as a dessert, we hasten to add. The classic Swiss fondue, however, is made with cheese. Are great melting cheeses — ideal for fondue. Are made in wheels. Emmental cheese: Has been around since the 13th century.
Comes from the Emmental Valley of Switzerland — where they speak German. Is made in giant — up to pound — wheels. Is lightly brined to form a rind. Is aged at about 50 to 55 degrees F for at least 4 months, typically longer. Or maybe a smooth, tangy fondue to serve with French bread.
What kind of cheese are you going to reach for? Emmentaler or Emmental cheese is a medium-hard cheese originating in the area around Emmental, Switzerland. Either term is correct: Emmental is the name of the place, while Emmentaler describes something from there…like America vs. Forming part of the canton of Bern, the region is hilly and mostly devoted to dairy farming.
Emmentaler pronounced EMM-en-tall-er is what we all know as Swiss cheese. Switzerland is multi-ethnic, and so are its cheeses. But as Switzerland is mostly German, it stands to reason that the cheese with the German name—Emmentaler—is the definitive Swiss cheese. The aroma is sweet, with notes described by some as similar to fresh-cut hay.
Its flavor is nutty and somewhat buttery, with a slightly fruity, acidic tone. As is the case with many cheeses, Emmentaler gets its unique qualities from bacterial cultures. In conclusion, although they are quite similar cheeses, Gruyere is a bit more fattening — and arguably a tad more flavorful than Emmental; it also has a thicker rind and fewer holes that many associate with a traditional Swiss cheese.
Provolone is mostly mild and melts so easily that you might miss it in the dish. Feta is very sharp and salty and in my experience does not melt easily. So yes you could sub out Swiss cheese for either of those two cheeses but each cheese will bring different flavors and textures to whatever it is you are cooking. The cheese is heated and cooled multiple times throughout the process.
The flavor is mild, sweet and nut-like. Swiss cheese is known for being shiny, pale yellow, and having large holes called eyes resulting from carbon dioxide released during the maturation process. Fontina is a soft cheese made from raw cow milk, and it originates from Italy.
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