Emmentaler is the German term for the original cheese riddled with holes that most Americans have come to refer to as swiss cheese. While we have developed our own unique type of Swiss Cheese in Ohio’s Amish Country, one of our suppliers in Pearl Valley, Ohio has decided to offer a swiss cheese made by the traditional process. This age-old process results in a slightly sharper, nuttier flavored swiss cheese, but without the “bite” of our aged sharp swiss. At Shislers we have selected what we believe to be the best locally made swiss cheese. We are now proud to offer this classic Emmentaler cheese from the same quality cheese maker
History of Emmentaler Swiss Cheese
Emmentaler Cheese is the original cheese that was produced in the Swiss canton of Bern . It has a bolder, nuttier flavor that the locally made swiss cheese that Ohio’s Amish Country has become famous for, but without the “bite” of our longer-aged sharp swiss. It has the same distinctive appearance as our Ohio Swiss Cheese, as the blocks of the cheese are riddled with holes known as “eyes”.
What Causes Holes in Swiss Cheese?
The process of making Swiss Cheese involves certain natural bacteria consuming the lactic acid in the cheese and releasing carbon dioxide gas, which slowly forms the bubbles that create the perfectly round holes that characterize Swiss cheese. Cheese experts often refer to these holes as eyes. Classic Emmentaler cheese was the first to display this unique characteristic.
Why Ohio Swiss Cheese is Better
This is often debated, but generally the larger the eyes, the more pronounced the flavor of the cheese. The reason for this is that the conditions that provide the ideal flavor, longer aging at higher temperatures, are also the ideal conditions for the enzymes and bacteria to create larger eyes. This poses a problem for makers of pre-sliced Swiss cheese. Cheese with large eyes doesn’t slice well, sometimes coming apart in mechanical slicers. This costs time and money and is one reason why US manufacturers usually produce a product less aged and flavorful than the
Amish swiss cheese made in Northeastern Ohio.
It is also essential that the milk used in making the cheese comes from specific types of cows that graze in specific grasses. All of those elements are present in Holmes County Ohio, and the milk is provided by local Amish farmers who do not give their cows hormones or antibiotics or add preservatives to the milk. The result is a Swiss cheese that tastes as good, if not better than the original Emmentaler cheese that is imported from Switzerland, at approximately 1/3 the price.
People who enjoy our Emmentaler cheese are typically those who are big fans of our Ohio Swiss Cheese.
Baby Swiss is another related cheese. Made by substituting water for the milk’s whey to slow bacterial action, Baby Swiss cheese has smaller holes and a milder flavor. Baby Swiss is made from whole milk. Lacy Swiss is a further variety of US small hole Swiss cheese made with low fat milk.
Wine Pairing with Emmentaler Old World Swiss Cheese
Like our Ohio Swiss cheese, Emmentaler Cheese pairs very well with numerous wines, but the most popular pairings are Cabernet Sauvignon and Merlot. Beaujolais and Pinot Noir are also great matches. If you prefer white wine, Chardonnay, Riesling, and Sauvignon Blanc pair well with Emmentaler cheese. And for the beer lover, most Swiss cheese goes well with Lager, Pale Ale, and Weiss Beer.