Emmentaler cheese is a type of Swiss cheese that is made from cow's milk. This cheese is classified as hard, renneted and mature cheeses. Emmental cheese has a mild sweet and nutty flavor.
The ementaler in cross section has visible large holes. It contains approx. 45% fat in dry matter.
The name comes from Emmental, the Emme valley in the Canton of Bern, Switzerland. The official date of foundation - 1293
-The cheese is initially ripened under normal conditions, in 80-85% humidity and 12-14 degrees temperature, and then placed in a warmer place around 18-22 degrees. In my case, the warm phase was the hottest this year (I could think;) and instead of 20 degrees I was 29. Propionic fermentation was too turbulent and the result is holes that are not perfectly smooth, just a little jagged. Besides, it's an excellent cheese;)
For production I used:
-15l of pasteurized milk (65 * C / 30 min)
-3ml cacl
-4 drops annatto (optional)
-calf rennet carlina (wańczykówka.pl)
-thermo culture Y94 lyo (gap food additives)
-propionic cultures PB lyo (gap food additives)
- manchego form 1.8 kg (serowar.pl)
- non-iodized salt
- non-chlorinated dilution water and brine
BRINE:
2.5l of non-chlorinated water (spring)
500g of non-iodized salt
5ml cacl
5ml of wine vinegar