You’ve probably heard of Swiss cheese before, but what are its differences? Emmentaler, which is the most popular Swiss cheese, is not to be confused with Schabziger, a traditional cheese that comes from the same region of Switzerland. This article will introduce you to this name-protected cheese, and explain what makes it so delicious. If you’re looking for an excellent cheese for your next cheese board, look no further than the Emmentaler.
Emmentaler is the most exported Swiss cheese
A delicious example of a classic Swiss cheese is Emmentaler, a yellow-green, nutty-flavoured cheese. Its unique and distinct holes make it recognizable from a distance. It was first cited in a document in 1273 in Burgdorf, and was used for the first time in a 1542 document in Aarburg. Today, Emmentaler is one of Switzerland’s most popular exports, and is the most popular type of cheese in the world.
Schabziger is a traditional Swiss cheese
In the 8th century, a town in Glarus decided to protect its name and its Schabziger cheese. The town’s open-air assembly then passed laws to protect the cheese’s trademark. The council was responsible for setting quality standards and mandating a seal of authenticity. This protected brand has been the symbol of quality Schabziger for over 100 years. Today, Schabziger cheese is grown on 70 farms in Glarus.
Emmentaler is made from raw cow’s milk
The traditional Emmentaler Swiss cheese is made with unpasteurized milk, and the largest wheels weigh over 225 pounds. The cheese has large holes throughout its curd, which is a sign of its aging process. This cheese is aged anywhere from four months to a year. The first cheeses made with this recipe are called “classic” or “reserve”; the Premier cru variety is aged for up to 14 months. Its unique flavor makes it an excellent choice for baked dishes, fondue, or hot cheese sandwiches.
Emmentaler is a name-protected cheese
The Swiss Cheese Association has announced that the Emmentaler will soon be recognized as a “name-protected” type of cheese. This designation will benefit the cheese’s quality and ensure that it is made by the region’s only legitimate cheese makers. The cheese has large holes that are characteristic of Swiss cheeses, which is why it is sometimes referred to as “the definitive Swiss cheese.”
Vacherin Fribourgeois is a traditional Swiss cheese
The production of Vacherin Fribourgeois AOP takes place in small artisanal dairies around Bulle, Switzerland. Rolf Beeler, the cheese’s maker, presses and ages the cheese. The rind is a distinctive, washed red or brown color. The interior of the cheese is white to yellow with a smooth paste. The flavor is mild and nutty with a slightly sharp edge.