Emmental is originally a Swiss cheese from the Emmental valley in Switzerland. It is also produced in the French Alps, Austria, Germany and nowadays also in the Netherlands. Vepo Cheese supplies the famous Allgaüer Emmental from southern Germany.
The cheese originates from Alpine meadows, where the farmers had large quantities of milk in the summer, but were too far from anywhere to be able to sell it. The milk was therefore made into a non-perishable cheese. Emmental is famous for its characteristic holes, or ‘eyes’. The holes develop due to carbon dioxide gas produced by lactic acid bacteria. Because of the impermeable rind, the gas is unable to escape. When during the final stage of ripening the cheese is transferred to a warmer room (at 21 to 23°C), the bacterial activity explodes and the holes form. During this stage the cheese is constantly checked. When it has ripened sufficiently, it is transferred to a colder room to stop the formation of gas.
Thermizised cow’s milk, salt, starter, rennet.
Fat in dry matter : min. 48%
Fat absolut : ca. 30%
In the Netherlands, labelling usually indicates the fat content in the dry matter: this remains the same as the cheese ages, while the absolute fat content increases because riper cheese contains less moisture.
Product range of Vepo Cheese
We supply Emmental cheese in catering blocks, sliced, grated, diced, as salad cheese and in cheese portions.
Would you like to know more about Emmental cheese?
Please contact our sales department.