Food Emmental or Gruyère cheese, do you know the differences?
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Sharing similarities in their manufacturing process, we often confuse Gruyère and Emmental. However, these are two different cheeses and not only to the eye. To know which cheese to melt or gratin, decryption.The common features of Gruyère and Emmental
Emmental and Gruyère made from cow's milk both belong to the same cheese family. That of cooked pressed pasta, that is to say cheeses whose milk, during their manufacture, is heated before being molded and pressed. In addition, Emmental and Gruyère share the Swiss origin of their name. Indeed, the Emmental takes its name from the Emme river in the canton of Bern and the Gruyère from the city of Gruyères in the canton of Friborg.
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Gruyère is a cheese without holes
Switzerland and France have been fighting since the 12th century for the historical origin of this large cheese (at the time the borders were not) which was also a cheese for keeping. Indeed, pressing its dough after cooking made it possible to extract maximum humidity and to see it improve over time.
In Switzerland, Gruyère, renowned for its more pronounced taste and its melting, even crumbly texture, is produced from raw cow's milk. If grated cheese is commonly called Gruyere cheese, it is very often actually Emmental! With its fruity notes and aromas of hazelnuts, the Swiss Gruyère has had a PDO since 2013 and does not contain any holes.
Even if in the large family of gruyères, there is the French Gruyère which is also a cheese made from cooked pressed cow's milk which has light holes varying from the size of a pea to that of a cherry inside of its crust.
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Emmental is the most popular hole cheese
Emmental is the most popular of Swiss cheeses thanks to its inimitable taste and its giant weight (a wheel weighs between 75 and 120 kg).
Made from raw unpasteurized cow's milk in the form of a heavy grinding wheel, it is recognizable by its large irregular holes in the heart of the dough which come from gas emulsions during the fermentation process. With its firm and supple dough and a sweeter taste than that of Gruyère, this cheese benefits from a PDO which restricts its production in a limited area around the cantons of Lucerne, Zurich, Bern….
On the other side of the border, the French Emmental has benefited from a PGI since 1996 and is produced in a region larger than that of the Swiss Emmental (from the Franche Comte to the Rhône-Alpes region). So raw, au gratin, or melted, what grated dairy nugget is this evening? It's up to you, according to your tastes!
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