How to Make Emmental
Emmental (Swiss cheese) is famous for its large holes ('eyes') and sweet, nutty flavor. These holes are created by propionibacteria that produce carbon dioxide during aging. It's a semi-hard Alpine cheese with a pale yellow interior and firm, smooth texture.
Category: Dairy · Method: Specialty Bacterial · Time: 3-12mo · Difficulty: 3/5 · Yield: varies · Temp: 10-14°C
History
Originating in the Emme Valley of Switzerland, Emmental has been produced since the 13th century. The distinctive holes puzzled cheesemakers for centuries until scientists discovered they were caused by specific bacteria. True Emmental is protected by Swiss law and AOC designation.
Ingredients
- 3 gallons (11L) Whole milk — Raw preferred for best flavor
- 1/4 tsp Thermophilic culture — TA or similar
- 1/8 tsp Propionibacterium — Creates the eyes
- 1/4 tsp Calcium chloride — If using pasteurized
- 1/2 tsp Liquid rennet — Diluted in water
- For brine Cheese salt — Saturated solution
Equipment
- Large pot (4+ gallons)
- Accurate thermometer
- Curd knife
- Large cheese mold
- Heavy cheese press
- Warm cave (68-72°F) for eye development
- Cool cave (50-55°F) for final aging
Instructions
Cut and cook
Cut curds to rice-sized pieces (approx. 3-5mm). Slowly heat the curds to 126-130°F (52-54°C) over 45-60 minutes while stirring constantly. This high scald temperature is essential to expel whey and select for the correct thermophilic bacteria.
Time: 60 min
Tip: The curds should feel firm and squeaky, resembling the texture of scrambled eggs when ready.
Warm aging (eye development)
Move the cheese to a warm room at 68-72°F (20-22°C) with 80-85% humidity. This stage triggers the Propionibacteria to consume lactic acid and release CO2, creating the signature eyes. Wipe the rind with a light brine solution (3-5% salt) every 2-3 days to manage surface mold and keep the rind supple.
Time: 3-6 weeks
Tip: The cheese will begin to bulge slightly as the eyes form; this is a positive sign of gas production.
Fermentation Timeline
- Day 1: Cheesemaking — Curd formation and heavy pressing.
- Day 2-3: Brining — Salt absorption and rind development.
- Week 2-4: Warm room — Propioni active. Eyes forming. Wheel swelling slightly.
- Month 2-4: Cold aging — Flavor development. Texture firming.
- Month 4-12: Maturation — Nutty flavor. Large, shiny eyes.
Signs of Success & Spoilage
Good signs
- Large, round eyes
- Shiny eye walls
- Sweet nutty aroma
- Elastic texture
- Pale yellow color
Warning signs
- Slits instead of round eyes
- Blind (no eyes)
- Cracks or splits
- Off flavors
- Excessive mold
Troubleshooting
- No eyes (blind)
- Cause: Inactive propioni or too cold Solution: Use fresh propioni. Ensure warm room stays at 68-72°F.
- Slits not round eyes
- Cause: Improper acidification or late-blowing contaminants Solution: Ensure proper acidification during the make process. Use high-quality milk to avoid Clostridium tyrobutyricum contamination.
- Eyes too large
- Cause: Over-active propioni Solution: Reduce warm room time. Control temperature strictly.
Storage
Natural rind or waxed, aged at 50-55°F Keeps Up to 18 months. Once cut, wrap tightly and refrigerate. Best at room temperature for serving.
Health Benefits
- High in calcium
- Vitamin B12
- Vitamin K2 (from propioni)
- Protein
- Phosphorus
- Zinc
Serving Suggestions
- Classic fondue
- Sandwiches and melts
- Cheese boards
- Grated over gratins
- Paired with dry white wine
- Eaten in cubes
Related Dairy Ferments
Other Specialty Bacterial Ferments
- Aged ghee — Condiments & Sauces
- Aged gruyere — Dairy
- Aged comte — Dairy
- Aged mimolette — Dairy
- Aged havarti — Dairy
- Aged asiago — Dairy
- Fish sauce — Pastes & Sauces
- Anchovy sauce — Pastes & Sauces