Does The Moon Look Like Cheese?
Taking pictures of the moon tonight. This picture reminded me of the Emmentaler cheese we saw today at the Emmentaler Schaukäserei.
The top three Swiss cheeses are Le Gruyère AOP, Emmentaler AOP, and Appenzeller, widely celebrated for their distinct flavors and rich heritage.
Yesterday, Michael and I were in the Gruyère region and today we are in the Emmental.
The Emmental region is home to authentic Emmental AOP cheese, recognized by its large holes formed naturally during a warm fermentation process using raw cow's milk. Emmental AOP cheese is made from fresh, untreated raw cow's milk, natural starter cultures, water, salt, and rennet, following strict traditional methods in local Swiss village dairies.
The Production Process
Milk sourcing: Fresh raw milk arrives twice a day from nearby local farms where cows eat only grass and hay, with no silage feed allowed.
Warming: The untreated milk is warmed in a traditional copper kettle to about 32°C.
Adding rennet: Rennet, a natural enzyme, is added to curdle the milk.
Cutting the curd: A cheese harp cuts the solid curd into small cubes.
Warming curds: The mixture is stirred and gradually heated to between 52°C and 54°C for about 90 minutes until granules form.
Pressing: The cheese granules are put into pressing hoops and squeezed under hydraulic pressure for 12 hours to drain out the whey.
Aging and Hole Formation
Fermentation cellar: Young wheels move to a warm fermentation cellar at roughly 19°C to 24°C.
Creating the eyes: Special bacteria (propionibacterium shermanii) consume the lactic acid and release carbon dioxide gas. Because the outer rind is hard, the gas gets trapped and creates the famous iconic holes.
Storage cellar: The massive wheels—often weighing 75 to over 90 kilograms—mature in a traditional storage cellar for a minimum of four months (and up to 24 months for extra reserves) before they are ready to eat.
The Emmental is a valley forming part of the canton of Bern. It is a hilly landscape comprising the basins of the rivers Emme and Ilfis. The region is mostly devoted to farming, particularly dairy farming. The principal settlements are the town of Burgdorf and the village of Langnau.
Are Emmental and Swiss cheese the same?
Emmental cheese is a specific type of Emmental cheese, while "Swiss cheese" is a broader, generic North American term for any cheese that mimics Emmental's appearance and style.
Authentic Emmental cheese originates from the Emmental region in Switzerland and is made from raw cow's milk. Generic "Swiss cheese" can be made anywhere, including the United States.
Traditional Emmentaler has a richer, sharper, and more pronounced nutty, savory flavor. American-style Swiss cheese is typically much milder, creamier, and sweeter.
Authentic Emmental is aged longer (often 4 to 12 months), while standard mass-produced Swiss cheese is aged for a much shorter period (1 to 3 months).
Emmental is a yellow, medium-hard or semi-hard cow's milk cheese from Switzerland with a mild, nutty, and buttery flavor and large, natural holes.
The Holes: Known as "eyes," these holes form naturally during aging from carbon dioxide gas released by specific bacteria (Propionibacterium shermanii).
Flavor Profile: Young Emmental is mild, sweet, and fruity, while aged versions become more robust, full-bodied, and savory.
Culinary Uses:
Melting: Emmental melts smoothly, making it a primary ingredient in traditional cheese fondue, gratins, and quiches.
Snacking: It works well sliced in sandwiches or served cold on a cheese board alongside fruit and nuts.
Swiss cheese is considered a healthy choice because it is lower in sodium and higher in certain vitamins and minerals than many other types of cheeses.
Key Health Benefits of Swiss cheeses:
Low in Sodium: A single ounce of Swiss cheese contains only about 54 mg of sodium, making it a friendlier option for blood pressure management.
High in Vitamin B12: It offers more vitamin B12 than almost any other cheese, which supports your nervous system and energy production.
Rich in Calcium and Phosphorus: Each serving delivers substantial amounts of calcium and phosphorus to support strong bones and teeth.
High Protein Content: It provides around 7.5 to 8 grams of protein per ounce to help build muscle and keep you feeling full.
Lower in Lactose: The traditional aging process removes most of the lactose, so it is often easier to digest for people with mild lactose sensitivities.
Beneficial Probiotics: It contains Propionibacterium freudenreichii, a healthy bacterium used in fermentation that supports gut health.
Health benefits of Emmental:
High in calcium: A single 30-gram serving provides about one-third of your daily calcium needs for strong bones and teeth.
Complete protein: It supplies essential amino acids that help build and repair muscle.
Naturally low in lactose: Long aging breaks down almost all the lactose, making it easier to digest for people with lactose sensitivities.
Vitamins: It contains helpful amounts of vitamin B12, vitamin A, and vitamin K2.
Lower in sodium: Like many alpine options noted by Healthline, Emmental often has less sodium and fewer carbs than other hard cheeses.
Healthline suggests the following:
"Swiss cheese is lower in sodium than most other cheeses, it’s often recommended for individuals who need to monitor their salt intake, including those with high blood pressure.
Swiss cheese and other alpine cheeses, such as Emmental and Gruyere, are lower in carbs than many other types of cheese. This may be desirable for people who have diabetes or are following a ketogenic diet.
Eat it with fruit, or add it to sandwiches, egg bakes, burgers, or French onion soup."
Today, we discovered the history of the brand and the production of Emmentaler AOP on the self-guided indoor tour. Learned how the master cheesemakers transform the high-quality raw milk into the most famous cheese in the world. As a highlight, a tasting of the original Emmentaler AOP awaited us. The three protagonists (cheese maker, cow, and mouse) tell their story. We learned about the fascinating world of Emmentaler AOP, the king of cheeses.
Michael and I were the only people on the English tour. We were given a piece of cheese and told to enter the first room.
Rolling hills in the region
Cheese Power
He is the Schwingen champion!
Schwingen, also known as Swiss wrestling and natively as Hosenlupf, is a style of folk wrestling native to Switzerland, more specifically the pre-alpine parts of German-speaking Switzerland. Wrestlers wear Schwingerhosen with belts that are used for taking holds. Throws and trips are common because the first person to pin their opponent's shoulders to the ground wins the bout.
The best part of a tour is the tasting!!!
View from our table at the restaurant.
Had the 5 different cheeses fondue. Fantastic!!!!!
They were pickled. Yummy
While we were having our fondue, I kept looking at the desserts that were being served nearby.
I had handmade plum sorbet and vanilla and strawberry handmade ice cream and fresh seasonal fruit: apples, melon, cantaloupe, grapes, peaches, and plums. I also had a chocolate piece.
Michael decided on the meringues with whipped cream and handmade vanilla and strawberry ice cream. Topped with a chocolate piece.
A Kambly Bretzeli came with his tea.
Watched a cheese making demonstration.
The rolling hills of the Emmental region.
When we arrived back in Thun, the bus was the fastest way back home.
We had a little wait at the Niederhorn stop and the bus driver said we could get out and take a picture. I took several and he actually took a couple. The setting sun was quite pretty.
The Niesen and the setting sun.
From Helvetiastrasse we could see the moon over the Jungfrau.
Interesting cloud over the Mönch.
I feel I had more success photographing the moon today than I did yesterday.
Michael and I had an exceptional day!
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