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Emmentaler or Emmental is a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. It is one of the cheeses of Switzerland, and is sometimes known as Swiss cheese. While the denomination "Emmentaler Switzerland" is protected, "Emmentaler" is not; as such, Emmentaler cheeses of other origins, especially from France and Bavaria, are widely available, and even Finland is an exporter of Emmentaler cheese. Emmentaler has a savoury, but not very sharp taste. Three types of bacteria are used in the production of Emmentaler: ''Streptococcus thermophilus'', ''Lactobacillus'', and ''Propionibacterium freudenreichii''. The large holes formed within the cheese are caused by a presence of hay particles which cause gradually larger holes when the cheese is being matured.〔(Swiss cheese hole mystery solved: It's all down to dirt ). ''BBC'' (28 May 2015). Retrieved May 31, 2015.〕 Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them.〔Scientific American ''Cheese Story'' August 2010 Pg 33〕 Emmentaler cheese is used in a variety of dishes, including some types of pizza, and ravioli, where it is often accompanied by prosciutto. == Emmentaler in Switzerland in the 21st century == * Emmentaler Switzerland AOC has been registered since 2000 as an ''appellation d'origine contrôlée'' (AOC).〔(Emmentaler AOC website ) accessed 11 December 2009. It appears this AOC is not recognized in the EU.〕 In 2013, it was replaced by the ''appellation d'origine protégée'' (AOP) certification. This “original Emmentaler” must be aged for a minimum of four months. It is produced in a round shape with a natural rind, and aged in traditional cellars. The original Emmentaler exists with different age profiles: classic - four months, reserve - eight months, and ''Premier Cru'' - 14 months. It is produced with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures and rennet). Preservatives or ingredients from genetically modified organisms are not allowed. Emmental AOC is still produced in small rural dairies. * Emmentaler Switzerland Premier Cru is a special Emmentaler aged for 14 months in humid caves. It was the first cheese from Switzerland to win the title World Champion at the Wisconsin (USA) Cheese World Championships in 2006.〔 accessed 11 December 2009〕 It was nominated best cheese among over 1,700 competitors.〔. This article mentions 1,941 dairy products, including butters and cheeses.〕 For this achievement, it has received a place in the Historic Museum in Bern, Switzerland. In cooking, it is often put on top of gratins, or dishes which are put in the oven to let the cheese melt and become golden-brown and crusty. It is also used for fondue, in which case it is mixed with Gruyère cheese. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Emmental cheese」の詳細全文を読む スポンサード リンク
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