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Emmental

Emmental cheese offered by FIT

Emmental cheese, a hard pressed cheese widely used in industry and mass consumption

Emmental cheese is a refined hard cheese compliant with the general cheese regulation (Codex stan 283-1978).

Emmental cheese may be manufactured in wheel (that may reach 100 kg), in block, in loaf and refined under a film that prevents the formation of a crust.

Straw yellow, emmental cheese has a dry and smooth surface. Its sweet and sour taste is slightly salty. Its smell is, on the contrary, sharp on the nose and fruity. Finally this cheese is well known for its firm texture, its elasticity and its softness.

Product information

Emmental cheese manufacturing steps

Emmental cheese is obtained by microbiological fermentation, using thermophilic bacteria that produce lactic acid for primary fermentation. Secondary fermentation is characterised by bacterium activity that produces propionic acid. Curd is heated after cutting at a temperature significantly higher than coagulation temperature.

Emmental cheese is a hard pressed cheese with a long refining.

Emmental cheese manufacturing follows standardisation and curdling principles, then a racking step that consists in separating curd from whey. This curd, transferred in a mould, is then subjected to a pressure for 5 hours that transforms it into a homogeneous mass: the “wheel”. The wheel is then immersed in brine. After two days, a “white” cheese is obtained. Manufacturing process of emmental cheese finishes by a long refining (7 to 9 weeks) divided in two steps:

  • Cold cellar fermentation (10-15 °C).
  • Hot cellar fermentation (20-25°C).

During this last phase, carbonic gas develops creating holes in the cheese. Sides of the wheel also round up.

Fermentation stops when emmental cheese is cooled down before commercialisation.

Use of emmental cheese in industry

This cheese is used widely  in cooking, as ingredient or as condiment in portions or grated. It is used in ready-cooked dishes like salads, in soups and also in pizza.

Functional and organoleptic properties of emmental cheese

  • Melting qualities
  • Stretching quality
  • Browning
  • Easy to use and to incorporate
  • Good nutritional value
  • Viscosity increase
  • Texture improvement

Emmental cheese offered by FIT

FIT offers a broad range of emmental cheese: blocks, euroblock , slice, wheel.

Powdered emmental cheese in 20 kg-bag completes our offer.

Finally, lactose-free emmental cheese is also proposed.

 

Products' advantages

Melting qualities
Stretching quality
Browning
Easy to use and to incorporate
Good nutritional value
Viscosity increase
Texture improvement

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