Emmental Cheese vs Soft-Ripened Cheese
Emmental Cheese
Soft-Ripened Cheese
In this article, we’ll explore the answers to the most common questions about Emmental Cheese and Soft-Ripened Cheese, including:
- "What is the difference between Emmental Cheese and Soft-Ripened Cheese?"
- "Is Emmental Cheese and Soft-Ripened Cheese the same?"
- "How does Emmental Cheese compare to Soft-Ripened Cheese cheese?"
- "How does the taste of Emmental Cheese compare to Soft-Ripened Cheese?"
- "Is Emmental Cheese or Soft-Ripened Cheese better?"
Comparing the Two Cheeses
Ranking
Emmental is ranked #26 out of 375 types.
Soft-Ripened is ranked #121 out of 375 types.
Country of Origin
Emmental Cheese comes from Switzerland. Soft-Ripened Cheese originated from .
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Emmental Cheese has a PDO (2004). Soft-Ripened is not a protected cheese.
Milk Type and Treatment
Emmental Cheese is made with cow milk that is typically raw. Information on the milk type and treatment for Soft-Ripened Cheese is not available.
Composition and Texture
Emmental Cheese has a fat content of minimum of 45% (dry matter). Emmental's texture can be described as "hard or medium-hard". Soft-Ripened Cheese 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 none.
Flavor and Aroma
Emmental Cheese has a nutty, sweet flavor.
Appearance and Aging
Emmental Cheese's appearance is colored yellow , is available in round loaves and is aged 4 months to over 1 year .
Side-by-Side Comparison Table
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 | |
Colors | Yellow | |
Forms | Round loaves | |
Age | 4 months to over 1 year |