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Cheese from Germany, the Allgäu
Allgäuer Emmentaler is a large, raw-milk hard cheese with round holes 1–3 cm across, made in the Allgäu since Swiss herdsmen brought the know-how around 1821. The milk may not be warmed above 40 °C before renneting. The wheels or blocks spend at least four weeks in a warm fermentation cellar at 20 °C or more, where gas forms the holes, and ripen for three months in all.
| Raw cow milk from the area | Delivered under the 1980 milk-supply rules for Emmentaler dairies; not warmed above 40 °C before renneting[aemm-app1996] |
| Natural rennet and a culture | As the Allgäuer Käsestraße folder describes the region's dairies[kaesestrasse] |
| Salt | For the salt bath, a solution of about 20 %, as the Allgäuer Käsestraße folder describes the region's dairies[kaesestrasse] |
| Starter | Natural rennet and a culture are added to the milk in copper kettles, as the Allgäuer Käsestraße folder describes the region's dairies. |
Total time across the recorded steps: 3.9 months
What changes: Starting material: raw milk from Allgäu farms, never heated above 40 °C
Only raw milk from the area, delivered under the milk-supply rules for Emmentaler dairies of 12 August 1980, may be used.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Allgäuer Emmentaler is a large, raw-milk hard cheese with round holes 1–3 cm across, made in the Allgäu since Swiss herdsmen brought the know-how around 1821. The milk may not be warmed above 40 °C before renneting. The wheels or blocks spend at least four weeks in a warm fermentation cellar at 20 °C or more, where gas forms the holes, and ripen for three months in all. Made in 7 steps over 3.9 months. The longest step, ripen for three months, takes 3 months (Bundesministerium der Justiz 2081). In Emmental (a French lab-scale study, not this cheese): Lactobacillus helveticus and Streptococcus thermophilus as starters and In Emmental (same study): Propionibacterium freudenreichii, which began to grow in the cold ripening room and stayed active in the warm room until the lactate ran out, and Lactobacillus paracasei do most of the fermenting.
| Main step | 3 monthsSet[aemm-app1996] | Ripen for three months |
|---|---|---|
| Temperature | up to 40 °CSet[aemm-app1996] | Collect raw milk, never warmed above 40 °C |
It is Emmental made from raw Allgäu milk that is never warmed above 40 °C before renneting. The German rules ask for three months in all, at least four weeks of it in a warm fermentation cellar, less than the four months set for Swiss Emmentaler, and they also allow square blocks of 40 kg or more.
The milk is raw and is never heated above 40 °C before renneting. The cheese ripens three months, at least four weeks of it in a warm cellar.
Every number is labelled with how it is known. How this atlas is made
The registration file says Swiss dairy herdsmen (Sennhirten) brought the know-how for Emmentaler to the Allgäu around 1821, and that the area's geology and climate resemble the Swiss Emmental. The name was protected as a PDO on 24 January 1997 (Regulation (EC) No 123/97).
