Emmental français est-central

What is Emmental français est-central Cheese?

Emmental takes its name from the Emme Valley in Switzerland, where the cheese began. The Swiss version, Emmentaler, is a registered geographical indication at home, but only a limited number of countries treat the name that way. Similar cheeses from France, the Netherlands, Bavaria and Finland sell widely under the Emmental name. Emmental français est-central comes from Franche-Comté in France and carries PGI status under EU law, alongside Emmental de Savoie and Allgäuer Emmentaler from Bavaria.

Three bacteria do the work: Streptococcus thermophilus, Lactobacillus helveticus and Propionibacterium freudenreichii. The holes were once read as a flaw, and cheesemakers worked to keep them out. That changed. Eyes are now taken as a sign of maturation and quality, and acoustic analysis exists to judge them.

The holes come from microscopic hay dust that enters the milk during milking. Bacteria gather around the dust particles and give off gases, which open the cavities. Summer milk once produced smaller holes than winter milk, since the cows ate dusty hay in winter and grass in summer. Modern milking machines let in less dust, so Swiss cheeses made in this century have fewer and smaller holes. Producers in France and Germany add hay flower powder to bring the holes back to their old size, something Swiss rules forbid. Holes that are not too small also stop gaps and cracks from forming in the block.

The cheese is yellow and medium-hard, with a savoury but mild taste. It is usually eaten cold in chunks or slices, and it goes into cooked dishes such as gratins. Making it leaves behind a whey cheese called Ziger.