Chef at 10:20, 2 March 2016

2016-03-02T10:20:05Z

New page

{{#seo:
|title=Allgäuer Emmenthaler cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheese #curds #allgaueremmenthalercheese #whey #cheeses #cherry #brine #pea #germancheeses #cowsmilkcheeses #dairyproducts
|hashtagrev=12032020
|description= Allgauer Emmentaler or Allgau Emmental is a g.U. hard cheese (minimum dry matter: 62%) produced from unpasteurised cows’ milk
}}


[[Image: Allgauer Emmenthaler cheese.jpg|300px|thumb|right|Allgäuer Emmentaler cheese]]

*'''Description'''

Allgäuer Emmentaler or Allgäu Emmental is a [[g.U.]] hard [[cheese]] (minimum dry matter: 62%) produced from unpasteurised cows’ [[milk]] and natural [[rennet]]. It is dull yellow in colour with a gold-yellow smooth rind. The [[cheese]] has [[cherry]]-sized holes spaced as regularly as possible. Its taste has an unmistakably nutty character. Weight should be between 40 and 130 kg. This [[cheese]] has no longer any particular shape and nowadays one can also find square and rectangular Emmental forms.

*'''Geography'''

The [[cheese]] can only be produced in the Allgäu Alps areas of Oberallgäu, Ostallgäu, Unterallgäu, Ravensburg and Bodensee and only from [[milk]] produced in these areas.

*'''History'''

As the name indicates, the Emmental [[cheese]] is not originally from Allgäu but from Emmental in the Swiss canton of Bern. There, this [[cheese]] has been produced since the 18th century. In Allgäu, and especially on the summer Alpine pastures and on farms, a round hard [[cheese]] has been produced for centuries but with inconsistent results. But then the “Swiss method” was brought to the Allgäu for the first time in 1821 by Josef Aurel Stadler. It was he that brought two Swiss cheese makers or “Sennen“ to Weiler (west Allgäu) in order to produce their Emmental in that area although it was another six years before continuous production with fully matured [[cheese]] got underway in Gunzesrieder Tal. In the passage of time an increasing number of village [[cheese]] dairies then sprang up in Allgäu, although the technology was extremely simple. There, the [[milk]] was heated in [[cheese]] kettles over a fire, the temperature being measured with the elbow.

However, quality improved year by year and around 20 years after Josef Aurel Stadler first brought his Swiss [[cheese]] makers to Allgäu, many of the region’s dairies were able to produce high quality Emmental [[cheeses]]. The introduction of Swiss-type ripening cellars meant there was no longer any difference between the [[cheese]] produced in Allgäu and its Swiss forbearer. In this way the typical [[cherry]]-sized holes also became characteristic of the Allgäu Emmental [[cheese]] and marked the birth of the Allgäu Emmental. At the beginning of the 1920s the amount of [[milk]] produced increased strongly because of improvements in pasture-based farming. This led to co-operatives and private companies creating larger [[cheese]] production plants, which had the ability and capacity to process all the [[milk]] from a single village.

*'''Production'''

The [[milk]] is poured into so called [[cheese]] finishers lined with copper or steel (capacity:from around 5-12 tonne milk). The differing ripening of the morning and evening [[milk]] is balanced with the help of bacteria cultures. With the [[milk]] at 29-31° C a [[whey]]-[[rennet]] mixture is added. After around 30 minutes the [[milk]] coagulates. Subsequently the [[curds]] are cut and then further stirred while being heated to approx. 50-52°C whereby the [[curds]] are reduced to [[pea]] size. The [[curds]] settle on the bottom of the vat within a fine-mesh steel sieve basket, which allows the [[whey]] to escape. Subsequently the [[curds]] are then pressed with hydraulic-pneumatic presses for around one day with repeated turning.

Following this, the Allgäu Emmental [[cheese]] is put in a [[brine]] bath for two to three days to encourage rind formation. Afterwards the [[cheese]] undergoes preliminary storage at 8°C for around 4 weeks and then a further period of 4-5 weeks in a ripening cellar at a temperature of 20-23°C. Gases formed in this ripening cellar cause the famous holes in Emmental [[cheese]]. When this gas production eases off and stops, the cheese is then stored at around 8°C from 3 to an optimum 6 months. During this period the [[cheese]] is washed and salted at least twice a week to further encourage rind formation and to strengthen the taste

{{CheeseContact}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:German cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/cheese|#cheese]] [[Special:Search/curds|#curds]] [[Special:Search/allgaueremmenthalercheese|#allgaueremmenthalercheese]] [[Special:Search/whey|#whey]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/cherry|#cherry]] [[Special:Search/brine|#brine]] [[Special:Search/pea|#pea]] [[Special:Search/germancheeses|#germancheeses]] [[Special:Search/cowsmilkcheeses|#cowsmilkcheeses]] [[Special:Search/dairyproducts|#dairyproducts]]
</code>

Allgäuer Emmenthaler cheese - Revision history

Chef at 10:20, 2 March 2016