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Allgäuer Emmenthaler cheese: Difference between revisions
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<!-- seo -->{{#seo: | <!-- seo -->{{#seo: | ||
|title= | |title=Allgäuer Emmenthaler cheese suppliers, pictures, product info | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#cheese #curds #allgaueremmenthalercheese #whey #cheeses #cherry #brine #pea #germancheeses #cowsmilkcheeses #dairyproducts | ||
|description= Allgauer Emmentaler or Allgau Emmental is a g.U. hard cheese (minimum dry matter: 62%) produced from unpasteurised cows’ milk | |hashtagrev=12032020 | ||
|description= Allgauer Emmentaler or Allgau Emmental is a g.U. hard cheese (minimum dry matter: 62%) produced from unpasteurised cows’ milk | |||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
[[Image: Allgauer Emmenthaler cheese.jpg|300px|thumb|right|Allgäuer Emmentaler cheese]] | [[Image: Allgauer Emmenthaler cheese.jpg|300px|thumb|right|Allgäuer Emmentaler cheese]] | ||
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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 | 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}} | {{CheeseContact}} | ||
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[[Category:German cheeses]] | [[Category:German cheeses]] | ||
[[Category:Cows' milk cheeses]] | [[Category:Cows' milk cheeses]] | ||
[[Category:PDO-PGI-TSG ingredients]] | |||
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