| 词条 | Emmental cheese |
| 释义 |
| name = Emmental | image = File:Emmental 015.jpg | othernames = | country = Switzerland | regiontown = Bern, Emmental | region = | town = | source = Cow | pasteurized = Not traditionally | texture = Medium-hard | fat = | protein = | dimensions = | weight = | aging = 2-18 months depending on variety | certification = Some varieties }}Emmental (Emmentaler, Emmenthal, or often known as "Swiss cheese") is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savory but mild taste. While the denomination "Emmentaler Switzerland" is protected, "Emmentaler" alone is not; similar cheeses of other origins, especially from France and Bavaria and Finland, are widely available and sold by that name. Emmental dates to the time of ancient history.[1] ProductionThree types of bacteria are used in the production of Emmental: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them.[2] Emmental cheese is used in a variety of dishes, particularly in gratins, and fondue, where it is mixed with Gruyère. Protected varietiesSeveral varieties of Emmental have certification, these include: Switzerland
See also
References1. ^{{cite book | last=Ehlers | first=S. | last2=Hurt | first2=J. | title=The Complete Idiot's Guide to Cheeses of the World | publisher=Alpha Books | series=Complete Idiot's Guide to | year=2008 | isbn=978-1-59257-714-9 | url=https://books.google.com/books?id=sjW9adVFS2kC&pg=PA76 | accessdate=May 19, 2016 | page=76}} 2. ^Scientific American Cheese Story August 2010 Pg 33 3. ^{{cite news |title= AOC-Label für den Käse mit den grössen Löchern |newspaper= Swiss Info |date= 13 September 2004 |url=http://www.swissinfo.ch/ger/index.html?cid=4092536 |accessdate= 11 December 2009}} 4. ^{{cite web|url=http://emmentaler.ch/en/produktion/aoc-guetesiegel.html |title=Archived copy |accessdate=December 11, 2009 |deadurl=yes |archiveurl=https://web.archive.org/web/20101211015713/http://emmentaler.ch/en/produktion/aoc-guetesiegel.html |archivedate=December 11, 2010 }} 5. ^{{cite web|url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=80 |title=DOOR |publisher=Ec.europa.eu |date=1997-01-24 |accessdate=2016-05-14}} 6. ^{{cite web|url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=290 |title=DOOR |publisher=Ec.europa.eu |date=1996-06-21 |accessdate=2016-05-14}} 7. ^{{cite web|url=http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=291 |title=DOOR |publisher=Ec.europa.eu |date= |accessdate=2016-05-14}} External links{{Commons category|Emmental (cheese)}}
5 : Swiss cheeses|Canton of Bern|Cow's-milk cheeses|Culinary Heritage of Switzerland|Ancient dishes |
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