Emmental specialities

Most people will know that the typical holes in certain types of cheese, for example our Emmental from GOLDSTEIG, are definitely not made by mice.

The holes are the result of so-called propionic acid fermentation. The lactic acid bacteria added when making cheese out of milk produce gases, mainly carbonic acid. As they cannot escape any more due to the rind, they leave cavities in the cheese.

The amount and size of the holes depends on the number of lactic acid bacteria and storage temperature while maturing. The more bacteria and the higher the temperature, the more holes can be found in the cheese in the end.

Roughly 15% of the German-speaking population suffer from a lactose intolerance. This means they are intolerant to milk and dairy products. The reason for this is the lactose contained in milk.

However, many of the types of cheeses from GOLDSTEIG, including Emmental, are naturally lactose-free. The reason for this is the cheeses’ long maturing time. During maturing the lactose is degraded so much that the final lactose content is less than 0.1%.

Cheese lovers who suffer from a lactose intolerance can therefore enjoy GOLDSTEIG’s cheese specialities with the label “Naturally lactose-free” without any problems.

When you think of cheese, the first thing that usually springs to mind is Emmental and Switzerland. With its holes and unique flavour, Emmental is unmistakable and the cheese counter has been unimaginable without it for a long time.

However, there was a dispute over its name for many years. The fact is that the cheese was invented in the early 19th century in Emmental. However, this type of cheese wasn’t just enjoyed by Swiss cheese lovers but was met with enthusiasm beyond the Swiss borders too.

Other countries, for example France, Germany and Austria, started to produce this cheese soon afterwards too and called it Emmental too. The Swiss were only able to have the term “Emmentaler AOP” protected in 2000. At this point in time, the name was already spread all over the world though.

Wafer-thin cheese slices are becoming more and more popular, especially fro cheese sandwiches. Why is that?

Emmental already impresses with its nutty, mild flavour in a block. But when the cheese is cut into wafer-thin slices its nutty, mild flavour is enhanced even more as it literally melts in your mouth.

By the way, there’s a legend that monks in the Swiss canton of Jura used to always secretly cut a very thin slice of the semi-hard cheese wheel at night in the hope that nobody would notice. The monks had already realised how tasty wafer-thin cheese can be back then. So - enjoy your cheese!

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