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Emmental Cheese vs Gouda Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Gouda Cheese comes from Netherlands, specifically from Southern Holland. It does not have protected designation status.

Milk Type and Treatment

Emmental Cheese can be made out of milk from raw cow's milk and is typically raw during processing. Similarly, Gouda Cheese uses milk that is cow’s milk and is typically pasteurized during processing.

Composition and Texture

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. Similarly, Gouda Cheese shows that the fat content is not specified a moisture content of reduced by scalding. The texture is described as varies.

Flavor and Aroma

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. The aroma is not specified.. Similarly, Gouda Cheese is described by a general flavor of sweet to nutty and notes of young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. The aroma is not specified..

Appearance and Aging

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. Similarly, Gouda Cheese features a color that is yellow, comes in large wheels, and has an aging period of varies.

Rind and Rennet Type

Information on the rind and rennet type of Emmental Cheese is not provided. Similarly, the rind of Gouda Cheese is durable, with rennet type remaining unspecified.

Emmental Cheese Gouda Cheese
Country of Origin Switzerland Netherlands
Specific Origin Emmental, Canton of Bern Southern Holland
Certification PDO (2004) None
Milk Type Raw Cow's Milk Cow’s milk
Milk Treatment Raw Pasteurized
Fat Content Minimum of 45% (dry matter)
Moisture Content Reduced by scalding
Rind Durable
Texture Hard or medium-hard Varies
Flavor Nutty, sweet Sweet to nutty
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged Young: mellow, fruity, sweet. Aged: nutty, herbaceous, notes of chocolate, Brazil nut, butterscotch.
Colors Yellow Yellow
Forms Round loaves Large wheels
Age 4 months to over 1 year Varies