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Cheese from Switzerland
Raw cow milk from silage-free farms is set in a copper vat with lactic and propionic cultures, cut and cooked to 52–54 °C, then pressed into wheels of 75–120 kg and brined. In a warm cellar at 19–24 °C propionic bacteria make the gas that opens its large round eyes, and the wheels then ripen in a cooler cellar to an age of at least four months.
| Raw cow milk | No silage on the farm; at least 70 % roughage in the ration by dry matter; at least 8 hours between milkings; no bactofugation or filtration[ofag-emm] |
| Lactic acid bacteria cultures | Of defined make-up, from the area, grown in milk, skim milk or whey; direct-vat starters for acidifying the milk are not allowed[ofag-emm] |
| Propionic acid bacteria cultures | Selected for Emmentaler[ofag-emm] |
| Rennet | [ofag-emm] |
| Drinking water0–12 % of the milk, 0–20 % of the curd | [ofag-emm] |
| Salt | As brine at 20–22 °Bé[ofag-emm] |
| Eye-forming powder | Listed as an allowed aid in the 2025 version of the specification[ofag-emm] |
| Starter | defined lactic cultures from the area plus propionic cultures and rennet |
Total time across the recorded steps: 33 days – 2.5 months
What changes: Starting material: raw milk from cows fed no silage, at most a day old
Farms lie within 20 km of the dairy as the crow flies. Bactofugation, ultrafiltration and microfiltration are forbidden. Output: raw cow milk.
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
Raw cow milk from silage-free farms is set in a copper vat with lactic and propionic cultures, cut and cooked to 52–54 °C, then pressed into wheels of 75–120 kg and brined. In a warm cellar at 19–24 °C propionic bacteria make the gas that opens its large round eyes, and the wheels then ripen in a cooler cellar to an age of at least four months. Made in 8 steps over 33 days – 2.5 months. The longest step, open the eyes in the warm cellar, takes 30 days – 2.3 months (Office fédéral de l'agriculture OFAG 2002) and runs at 19–24 °C (Office fédéral de l'agriculture OFAG 2002). Lactic acid bacteria cultures of defined make-up from the production area and Thermophilic starters Streptococcus thermophilus and Lactobacillus helveticus, still active to the end of ripening do most of the fermenting.
| Main step | 30 days – 2.3 monthsSet[ofag-emm] | Open the eyes in the warm cellar |
|---|---|---|
| Temperature | 19–24 °CSet[ofag-emm] | Open the eyes in the warm cellar |
Emmentaler's mark is its propionic fermentation. A spell of weeks in a warm cellar lets propionic bacteria make the gas that opens its big eyes and gives its typical sour-sweet taste. Gruyère, by contrast, is not warmed to grow big eyes. Its wheels weigh 75–120 kg.
Made from raw milk, but cooked to 52–54 °C, pressed and ripened at least four months. ANSES exempts pressed cooked cheeses such as gruyère and comté from its advice to avoid raw-milk cheese. Emmentaler's curd is cooked to 52–54 °C and pressed under 500–2000 kg.
Every number is labelled with how it is known. How this atlas is made
Emmentaler takes its name from the Emmental valley in Bern and has been made there since the 12th century; a Langenthal register first names it in 1542. It was first made only on the alps, and the first valley dairy opened at Kiesen in 1813. From 1840 it spread across German-speaking Switzerland and was exported. It was registered as a protected designation of origin in 2002.
