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Switzerland · Cow’s milk · ENTRY 04

Emmentaler AOP

Mild, nutty and slightly sweet. Firm and supple.

Origin
German-speaking Switzerland · Cow’s milk · Cooked pressed cheese
Texture
Firm and supple
AT A GLANCE

The cheese at a glance

Mild, nutty and slightly sweet.

Milk
Cow’s milk
Family
Cooked pressed cheese
Intensity
Mild
01
BEFORE SERVING OR COOKING

Prepare it well, without the jargon

Take out 30–45 minutes before tasting and cut only what you need to preserve the cheese.

IN PRACTICE, STEP BY STEP
  1. Inspect the cheese and rind before cutting: remove only packaging, wax or a rind identified as inedible. Natural rinds can often remain.
  2. Take only the amount you need out of the fridge. Cheese for tasting benefits from warming slightly; for a sauce, grate or finely slice so it melts without overheating.
  3. Use a clean, suitable knife: a thin blade for soft cheese, a sturdy knife or grater for hard cheese. Promptly refrigerate the remainder.
TERMS TO KNOW
Pressed cheese
cheese whose curds are pressed to remove more whey and create a firmer texture.
Set aside
temporarily put aside for later use in the recipe.
Ageing
maturation period during which cheese develops its texture, rind and aromas.
Allow to warm
allow food to gradually become less cold before serving or cooking.
02
WHEN HEATED

How it behaves in cooking

Melts and stretches well; browns easily but is less bold than Gruyère.

AvoidAvoid high heat: grate or finely slice, then melt gradually to keep a smooth texture.

SÈVE MINI-RECIPE · STEP BY STEP

Melting Emmentaler toasties

Total time · 15 min2 people

BEFORE YOU START

Weigh, grate or cut cheese before turning on the heat. Even cutting promotes uniform melting and prevents unnecessary prolonged cooking.

RECIPE GUIDANCE3 to 4 minutes
INGREDIENTS
  • 100 g Emmentaler
  • 4 bread slices
  • 2 ham slices
  • mustard
  • butter
  1. 1

    Butter the outside of bread and spread a thin layer of mustard inside.

  2. 2

    Fill with ham and grated Emmentaler, then close.

  3. 3

    Pan-fry covered over medium heat for 3 to 4 minutes per side.

HOW TO TELL WHEN IT IS READY

Food should sizzle on contact with the pan. Space pieces apart; if they release water and boil, slightly increase heat or cook in two batches.

TERMS EXPLAINED
Pressed cheese
cheese whose curds are pressed to remove more whey and create a firmer texture.
Set aside
temporarily put aside for later use in the recipe.
Ageing
maturation period during which cheese develops its texture, rind and aromas.
Allow to warm
allow food to gradually become less cold before serving or cooking.
03 · GOOD PAIRINGS

What to pair it with

hameggapplemustardrye bread
04 · SIMPLE IDEAS

Where to use it

croque-monsieurquichecordon bleugratin