Cheese fondue is most often prepared on the basis of Swiss cheese - Gruyere and Emmental. Gruyere have no holes, a uniform composition, slightly nutty flavor and nutty aroma. Aristocratic Emmental has a spicy aroma, sweet flavor and significantly molded by his neighbor large eyes. Huge head traditional Swiss cheese produced from fresh milk cows Alpine. This cheese for a healthy diet Healthy eating , A product of harmony and beauty.

Emmental: king of cheese

Not for nothing is the most prosperous country in Europe, Switzerland is considered the birthplace of cheese. On the alpine meadows grazing cows, which have long been considered the unofficial symbol of this small country. Many kilometers of mountain peaks and green pastures - a paradise for cattle. Milk quality largely affect the future production process cheese.

Emmental cheese - the king of cheeses, it is so popular in the world, it is called a "Swiss cheese." Cheese brewed from fresh cow's milk on Aging sent to the caves. Business card cheese - eyes, big holes and mild nutty sweet taste. One head of cheese weighing at least seventy, not more than one hundred and thirty kilograms. His name was the name Emmental Emma river, which is located in the valley of the canton of Bern, the center of cheese making in Europe.

How to cook Emmental cheese

For the production of the right in the world of cheese using the milk of healthy cows grazing in the spring and summer pastures when the grass is young and juicy. The milk was heated up to thirty four degrees admixed lactic ferments and curds after coagulation crushed into granules. The mass is then heated again, to form a large head is kept in the brine for three days and sent to the aging (refining).

The first month of the young cheese is cold and very humid environment, then it is placed in a warm cellar where humidity reaches no more than seventy percent. At the end of ripening, which is at least two and a half months, the cheese comes back into the cold cave. To get the classic Emmentaler, the cheese ripening period lasts fifteen to twenty months.

It is interesting

The shape of the holes, you can determine the quality of the cheese, while if the cheese "cry", that is, there will be little eyes emitted droplets of milk with salt, is a measure of the highest skill cheesemaking. To Cheese "wept" to survive all the technology of preparation of the selection of raw materials to the terms and conditions of the aging of the product. However, the "crying" cheese in the sale appears rarely: at the time of delivery at the counters of "tears" dry.

Ementalsky cheese produced not only in Switzerland, many European countries so called cheeses, made by classic recipe, even those that mature more quickly. Germany, France, Italy, Russia and Ukraine make the cheese under the brand name of the generics. Among the non-Swiss Emmental cheese famous French. France, like Switzerland, a country with a centuries-old tradition of cheese making.

Emmental Fondue: ABC taste

For a traditional Swiss cheese fondue dishes, which in French means "molten", preferably only two types of cheese - Emmentaler and Gruyere. Fondue is prepared on an open fire in a special pot, called katnelone or kakelon, cheese and wine. It is today the foundation - a symbol of luxury and gentility, a few centuries ago in Switzerland as saving products and fought against poverty and hunger Psychology and physiology of hunger - the two sides of the same coin . Invented fondue herders who have dinner usually had only three products: Cheese, wine and bread.

The cheapest available to the poor, the white wine was poured into the pot, add to it slices of dried cheese and heated in the molten mass dipping stale bread slices. Today, the fund is ready quite different: in the cheese variant combines two expensive varieties of Swiss cheese and wine instead of cherry liqueur is added. Fragrant mixture seasoned with spices, in her long fork dipped pieces of bread, potatoes, olives or gherkins.

Without Emmental classic cheese fondue would not have had such a rich taste and perfect harmony of flavor.

Jeanne Pyatirikova

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