EMMENTAL (MINICUBES)

Emmental is originally a Swiss cheese from the Emmental valley in Switzerland. It is also produced in the French Alps, Austria, Germany and nowadays also in the Netherlands. Vepo Cheese supplies the famous Allgaüer Emmental from southern Germany.

The cheese originates from Alpine meadows, where the farmers had large quantities of milk in the summer, but were too far from anywhere to be able to sell it. The milk was therefore made into a non-perishable cheese.

Emmental is famous for its characteristic holes, or ‘eyes’. The holes develop due to carbon dioxide gas produced by lactic acid bacteria. Because of the impermeable rind, the gas is unable to escape. When during the final stage of ripening the cheese is transferred to a warmer room (at 21 to 23°C), the bacterial activity explodes and the holes form. During this stage the cheese is constantly checked. When it has ripened sufficiently, it is transferred to a colder room to stop the formation of gas.

Emmental has a mild, nutty flavour. It is used in many dishes: sliced in sandwiches, diced in salads or grated on pizzas. It is excellent in gratin dishes and is delicious served hot.