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Emmental Cheese vs Soft-Ripened Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). The origin of Soft-Ripened Cheese is not specified.

Milk Type and Treatment

Emmental Cheese can be made out of milk from raw cow's milk and is typically raw during processing. Information on the milk type and treatment for Soft-Ripened Cheese is not available.

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, Soft-Ripened Cheese shows that it has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture..

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.. The flavor and aroma details of Soft-Ripened Cheese are not available.

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. Detailed information on the appearance and aging of Soft-Ripened Cheese is not available.

Rind and Rennet Type

Information on the rind and rennet type of Emmental Cheese is not provided. Information on the rind and rennet type of Soft-Ripened Cheese is not provided.

Emmental Cheese Soft-Ripened Cheese
Country of Origin Switzerland
Specific Origin Emmental, Canton of Bern Varied, with many coming from France.
Certification PDO (2004) None
Milk Type Raw Cow's Milk
Milk Treatment Raw
Fat Content Minimum of 45% (dry matter) Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture.
Texture Hard or medium-hard
Flavor Nutty, sweet
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged
Colors Yellow
Forms Round loaves
Age 4 months to over 1 year