Guide to Making Emmental Cheese at Home
What is Emmental Cheese?
Emmental cheese, also known as Emmentaler or Emmenthal, is a semi-hard cheese that originated in the Emme Valley in Switzerland. It is renowned for its characteristic large holes or “eyes” and its mild, nutty, and slightly sweet flavor. The cheese is made from cow’s milk and has a pale yellow color. It is a staple in Swiss cuisine and is often used in dishes like fondue, gratins, and sandwiches.
Introduction to Emmental Cheese
Emmental cheese has a rich history dating back to the 13th century in the Canton of Bern, Switzerland. The cheese is traditionally made from raw cow’s milk and is known for its large wheels, which can weigh up to 130 kilograms (almost 300 pounds). The production process involves a unique fermentation that creates the cheese’s iconic holes. Making Emmental cheese at home can be a rewarding but challenging process, requiring specific bacterial cultures, precise temperature control, and patience during the aging process.
Difficulty Level
Making Emmental cheese is considered an intermediate to advanced cheesemaking project. It requires specialized ingredients like Propionibacterium freudenreichii to create the characteristic holes and a controlled environment for aging. The cheese needs to be pressed, stored, and aged for several months to develop its full flavor and texture.
Recipe for Making Emmental Cheese at Home
Ingredients
- 4 gallons of raw cow’s milk
- 1/4 teaspoon of Propionibacterium freudenreichii culture
- 1/4 teaspoon of Streptococcus thermophilus culture
- 1/4 teaspoon of Lactobacillus helveticus culture
- 1/2 teaspoon of liquid rennet
- 1/4 teaspoon of calcium chloride (if using pasteurized milk)
- 2 tablespoons of cheese salt
Equipment
- Large pot (stainless steel)
- Cheese thermometer
- Cheese harp or curd knife
- Cheese molds
- Cheese press
- Cheesecloth
- Brine solution (saturated saltwater)
- Cheese cave or aging environment
Instructions
- Prepare the Milk: Warm the milk to 32°C (90°F) in a large pot while stirring constantly. Add the bacterial cultures and let the milk ripen for 30 minutes.
- Add Rennet: Dilute the rennet in a small amount of water and add it to the milk. Stir gently for a few minutes, then let the milk sit undisturbed for 30-40 minutes until it forms a firm curd.
- Cut the Curd: Cut the curd into small cubes (about 1/4 inch) using a cheese harp or curd knife. Let the curds rest for 5 minutes.
- Cook the Curds: Gradually heat the curds to 52°C (125°F) over 30-60 minutes, stirring gently to prevent matting. Maintain this temperature for another 30-60 minutes while stirring occasionally.
- Drain the Whey: Pour the curds into a cheesecloth-lined mold to drain the whey. Press the curds with a moderate weight (about 20 pounds) for 20 hours, turning the cheese several times during this period.
- Brine the Cheese: Submerge the cheese in a brine solution for 48 hours, turning it occasionally to ensure even salting.
- Age the Cheese: Place the cheese in a cheese cave or aging environment at 19-24°C (66-75°F) for 6-8 weeks to develop the characteristic holes. After this period, move the cheese to a cooler environment (12°C or 54°F) to age for an additional 4-12 months, depending on the desired flavor intensity.
Hey everyone, I’ve included a video here to help you make the recipe above, the ingredients might not be exactly the same as mine but at least it helps you follow along with some visual learning and tips! Hope it helps! (feel free to use my recipe or the one in the video)
Taste, Texture, and Smell
Emmental cheese has a mild, nutty, and slightly sweet flavor. The texture is creamy yet firm, with large, characteristic holes throughout. The aroma is sweet and slightly buttery, with hints of fresh-cut hay. As the cheese ages, the flavor becomes more pronounced, with older varieties having a stronger, more complex taste.
Pairing and Serving Suggestions
Emmental cheese is incredibly versatile and pairs well with a variety of foods:
- Fruits: Apples, pears, and grapes
- Meats: Ham, prosciutto, and salami
- Breads: Rye bread, baguettes, and crackers
- Wine: Riesling, Merlot, and Sauvignon Blanc
- Beer: Bock, lager, and pale ale
It is commonly used in fondue, gratins, quiches, and sandwiches. Emmental also melts well, making it an excellent choice for cheese sauces and toppings.
By following this guide, you can create your own delicious Emmental cheese at home and enjoy its unique flavors in a variety of dishes.
Troubleshooting Guide for Making Emmental Cheese
Making Emmental cheese can be a rewarding but challenging process. Here is a troubleshooting guide to help you address common issues that may arise during the cheesemaking process.
Common Problems and Solutions
| Problem | Possible Causes | Solutions |
|---|---|---|
| Curds Not Setting Properly | – Expired or low-quality rennet – Incorrect temperature – Poor milk quality | – Use fresh, high-quality rennet – Maintain the correct temperature using a cheese thermometer – Use fresh, high-quality milk (avoid UHT pasteurized milk) |
| Curds Too Soft or Crumbly | – Expired rennet – Low-quality vegetarian rennet – Incorrect temperature | – Use fresh rennet – Ensure the temperature is correct throughout the process – Avoid UHT pasteurized milk |
| Curds Disintegrate When Stirring | – Incorrect temperature – Over-stirring | – Maintain the correct temperature – Stir gently and avoid over-stirring |
| Cheese Too Bitter | – Excess whey – Insufficient salting | – Ensure proper salting to draw out whey – Drain whey thoroughly and press cheese according to the recipe |
| Cheese Too Hard, Dry, or Crumbly | – Excess rennet – Overcooking curds – Over-stirring | – Reduce the amount of rennet – Shorten curd-cooking time and lower the temperature – Stir less frequently |
| Cheese Surface Oily During Drying | – Room temperature too high | – Move cheese to a cooler location |
| Cheese Has Split Defects | – Overproduction of gas – Incorrect pressing – Inconsistent temperature | – Ensure proper pressing techniques – Maintain consistent temperature during aging – Use appropriate bacterial cultures |
| Cheese Has Mold Growth | – Excess moisture – Poor hygiene | – Ensure proper drying of cheese – Maintain cleanliness and sterilize equipment |
| Cheese Does Not Form Eyes (Holes) | – Insufficient Propionibacterium freudenreichii – Incorrect aging temperature | – Ensure the correct amount of Propionibacterium freudenreichii is used – Maintain the correct temperature during the warm aging phase |
| Cheese Has Uneven Texture | – Inconsistent stirring – Incorrect temperature | – Stir curds uniformly – Maintain consistent temperature throughout the process |
Tips for Successful Emmental Cheesemaking
- Use Fresh Ingredients: Always use fresh, high-quality milk and rennet. Avoid UHT pasteurized milk as it can affect curd formation.
- Maintain Proper Temperature: Use a cheese thermometer to ensure the milk and curds are at the correct temperature throughout the process.
- Sterilize Equipment: Clean and sterilize all equipment before use to prevent contamination.
- Monitor Humidity: Keep the aging environment at the correct humidity level (80-85%) to prevent the cheese from drying out or developing mold.
- Turn and Wipe Cheese Regularly: During aging, turn and wipe the cheese with a brine solution to help form the rind and prevent mold growth.
- Be Patient: Cheesemaking requires patience. Follow the recipe carefully and allow the cheese to age properly to develop its characteristic flavor and texture.
By following these tips and solutions, you can troubleshoot common issues and improve your Emmental cheesemaking process. Happy cheesemaking!