Emmental
La Crèmerie- The Creamery
Types of Cheeses-
Pressed- A selection of the best-known "pressed" (or "hard") cheeses in France. All of these cheeses come in large units, of which the cheese merchant will cut slices. There are two types, "cooked" cheeses, where the whey is heated during the production process, and "uncooked" cheeses, where it is not. Cooked cheeses can sometimes keep for a very long time.
Soft- There are literally hundreds of soft French cheeses; each region has its own specialities. Many of these - notably those with appellation contrôlée - are manufactured in small units, and (with notable exceptions such as Brie and St. Nectaire) if you want to buy one, you must buy a whole cheese.
Blue- An appellation controlled cheese whose quality and taste can vary considerably , going from the bland to the sharp. Even in a supermarket, you can ask to taste before you buy. Specific varieties of Bleu Cheese include the ancient Bleu de Laqueuille.
Goat’s- There are tons of different goats' cheeses, and many local producers market their cheese under their own local village. Goats' cheeses can be sold either young, when they are soft and spreadable, medium matured, when they are still soft, but not spreadable, or fully matured, when they are hard.
Examples of Pressed Cheeses-
Pressed Cheeses-
Cantal- A yummy uncooked pressed cheese from the Auvergne mountains, it is a cheese that a lot of people consider to be quite close to an English farmhouse cheddar or chester. A lot of this cheese is made on farms, but local dairies in the region also produce it in large quantities. Cantal comes in two varieties: "jeune" (young) and "entre deux" (between two), meaning cheese that has matured for longer
Comté- This delicious French cousin of the swiss "Gruyère" cheese is from the Franche Comté region of eastern France. This cooked cheese is manufactured collectively village by village, and the production method has changed little over hundreds of years.
Emmental- Emmental is your traditional cheese with holes in it. It produced over a large area of France, mostly in the east. It lacks the complexion of Comté, and is generally produced industrially, industrial producers have their own label of quality for Emmental.
Mimolette- A round cheese, made in the area of Lille in the north of France. It's orange colour is the result of the addition of natural coloring. The cheese was originally made as a French variation of the Dutch Edam cheese, to which it is very similar.
Pyrénées- This slightly-cooked hard cheese is produced in the Pyrenees. Pyrenees comes with a distinctive black skin. It is a fairly bland cheese that will appeal to those who do not like strong-tasting cheeses.
Reblochon- A rich soft pressed cheese made in the Alps; it has quite a strong flavour, and a creamy texture.
Our Cheese- Emmental
Pour notre fromage, nous avons choisi Emmental. Emmental is your traditional cheese with holes in it. It produced over a large area of France, notably in the east. It lacks the finesse of Comté, and is generally produced industrially, though industrial producers have their own label of quality for this cheese. Emmental is originated in Switzerland. It takes 2-18 months to age depending on variety. One of the many producers of Emmental is Entremont. Entremont is a group of 13,000 farmers that are very responsible and caring in making their cheeses. They’re known for their high quality milk developed by a tradition they know as “The Milk Route.” There are three types of bacteria used in Emmental, Streptococcus Thermophilus,Lactobacillus, and Propionibacterium freudenreichii. Emmental is used in many dishes, including pizza, ravioli, and it is often accompanied with Prosciutto.
Types of Cheeses-
Pressed- A selection of the best-known "pressed" (or "hard") cheeses in France. All of these cheeses come in large units, of which the cheese merchant will cut slices. There are two types, "cooked" cheeses, where the whey is heated during the production process, and "uncooked" cheeses, where it is not. Cooked cheeses can sometimes keep for a very long time.
Soft- There are literally hundreds of soft French cheeses; each region has its own specialities. Many of these - notably those with appellation contrôlée - are manufactured in small units, and (with notable exceptions such as Brie and St. Nectaire) if you want to buy one, you must buy a whole cheese.
Blue- An appellation controlled cheese whose quality and taste can vary considerably , going from the bland to the sharp. Even in a supermarket, you can ask to taste before you buy. Specific varieties of Bleu Cheese include the ancient Bleu de Laqueuille.
Goat’s- There are tons of different goats' cheeses, and many local producers market their cheese under their own local village. Goats' cheeses can be sold either young, when they are soft and spreadable, medium matured, when they are still soft, but not spreadable, or fully matured, when they are hard.
Examples of Pressed Cheeses-
Pressed Cheeses-
Cantal- A yummy uncooked pressed cheese from the Auvergne mountains, it is a cheese that a lot of people consider to be quite close to an English farmhouse cheddar or chester. A lot of this cheese is made on farms, but local dairies in the region also produce it in large quantities. Cantal comes in two varieties: "jeune" (young) and "entre deux" (between two), meaning cheese that has matured for longer
Comté- This delicious French cousin of the swiss "Gruyère" cheese is from the Franche Comté region of eastern France. This cooked cheese is manufactured collectively village by village, and the production method has changed little over hundreds of years.
Emmental- Emmental is your traditional cheese with holes in it. It produced over a large area of France, mostly in the east. It lacks the complexion of Comté, and is generally produced industrially, industrial producers have their own label of quality for Emmental.
Mimolette- A round cheese, made in the area of Lille in the north of France. It's orange colour is the result of the addition of natural coloring. The cheese was originally made as a French variation of the Dutch Edam cheese, to which it is very similar.
Pyrénées- This slightly-cooked hard cheese is produced in the Pyrenees. Pyrenees comes with a distinctive black skin. It is a fairly bland cheese that will appeal to those who do not like strong-tasting cheeses.
Reblochon- A rich soft pressed cheese made in the Alps; it has quite a strong flavour, and a creamy texture.
Our Cheese- Emmental
Pour notre fromage, nous avons choisi Emmental. Emmental is your traditional cheese with holes in it. It produced over a large area of France, notably in the east. It lacks the finesse of Comté, and is generally produced industrially, though industrial producers have their own label of quality for this cheese. Emmental is originated in Switzerland. It takes 2-18 months to age depending on variety. One of the many producers of Emmental is Entremont. Entremont is a group of 13,000 farmers that are very responsible and caring in making their cheeses. They’re known for their high quality milk developed by a tradition they know as “The Milk Route.” There are three types of bacteria used in Emmental, Streptococcus Thermophilus,Lactobacillus, and Propionibacterium freudenreichii. Emmental is used in many dishes, including pizza, ravioli, and it is often accompanied with Prosciutto.
This is a picture of East France where Emmental comes from.
HOLEy cow that looks good!!
Would you like some cheese with that wine?
Tasting the Cheese-
David- “Le fromage est pas bon”
Spencer- “Le fromage est bon”
Spencer- “Le fromage est bon”
After seeing the class results from the cheese tasting, it is pretty obvious that some people liked it, some people thought it was average, most people thought it was okay, and most people were ready to gag. In my personal opinion (Spencer), I thought it was pretty good, I thought it had a savoury but not very sharp taste. In my opinion (David), I thought that it smelled like traditional parmesan, but when I tasted it, it tasted like a sweaty foot smells.
Citations-
1. "The Group | Entremont Professionnels." Entremont Professionnels RSS. N.p., n.d. Web. 11 Mar. 2014.
2. "Emmental Cheese." Wikipedia. Wikimedia Foundation, 03 Oct. 2014. Web. 11 Mar. 2014.
3. "Aguide ToFrench Cheese." French Cheese. N.p., n.d. Web. 11 Mar. 2014.
4. "Emmenthaler Swiss." Murray's Cheese -. N.p., n.d. Web. 11 Mar. 2014.
5. "SWISS CHEESE ." Swiss Cheese: Buy Swiss Cheese Online. Baby Swiss Switzerland Emmental Fondue Eyes Holes. Recipes. Igourmet.com. N.p., 1997. Web. 11 Mar. 2014.
6. "Emmental Cheese." - Simple English Wikipedia, the Free Encyclopedia. N.p., n.d. Web. 11 Mar. 2014.