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Distinctive Features
Allgäuer Emmentaler presents as a large, wheel-shaped cheese with a natural, dry rind. The rind is typically hard and ranges in colour from pale yellow to a darker brownish-gold. The interior paste is a beautiful ivory to light yellow hue, punctuated by the cheese’s famous cherry-sized holes, known as ‘eyes’.
Its texture is firm and smooth, yet slightly elastic when young, becoming more crumbly with extended aging. The cheese has a fat content of 45% in dry matter, contributing to its rich, creamy mouthfeel. The flavour profile is complex, starting with a mild, buttery sweetness that develops into a more pronounced, nutty, and slightly fruity tang as it matures.
Cheese Varieties
Allgäuer Emmentaler is primarily produced in three distinct age categories. The ‘Jung’ (young) variety is aged for a minimum of four months. It has a milder, creamier taste and a more supple texture, making it excellent for melting.
The ‘reif’ (mature) version is aged for about eight months. This aging period allows for a fuller, more aromatic flavour and a slightly firmer consistency. The ‘extra’ or ‘reserve’ grade is aged for over twelve months, developing a much stronger, sharper, and more complex nutty character with a distinctly granular texture.
History and Traditions
Allgäuer Emmentaler’s history is deeply intertwined with the alpine dairy farming traditions of the Allgäu region in southern Germany. Cheese-making in this area dates back to the 12th century, but the production of this specific holey cheese began in the early 19th century. Swiss cheesemakers were invited to the region to teach their techniques, establishing a lasting legacy.
The region is also famous for its lush pastures, which are ideal for dairy farming, and for other culinary delights like Kässpatzen (cheese noodles) and Allgäu beer. The cheese received its PDO status in 1997, legally protecting its name and ensuring it is only produced in the designated Allgäu area according to strict traditional methods. This certification safeguards a vital part of the region’s cultural and gastronomic heritage.
Production Process
The production of Allgäuer Emmentaler begins with raw cow’s milk from local farms. The milk is gently warmed in large copper vats before rennet and natural starter cultures are added to initiate coagulation. This process forms a firm curd, which is then cut into tiny rice-sized grains using a special harp-like tool.
The curds are heated to approximately 53°C while being stirred, a crucial step that expels whey and gives the cheese its characteristic texture. The curds are then pressed into large round moulds, each forming a wheel that can weigh up to 100 kg. The wheels are brined for several days before being transferred to warm ripening cellars for several weeks, where propionic acid bacteria create the iconic holes through fermentation.
Wine or Beverage Pairings
Regionally, a crisp German white wine like a Grauburgunder (Pinot Gris) or a slightly spicy Gewürztraminer complements the nutty sweetness of Allgäuer Emmentaler beautifully. These wines have enough acidity to cut through the cheese’s richness without overpowering its delicate flavours. A local Allgäu Helles lager or a malty Dunkel beer also makes for a superb traditional pairing.
Internationally, a light-bodied red wine such as a Pinot Noir or a Beaujolais-Villages offers a fantastic contrast. The fruity notes of these wines harmonise with the cheese’s inherent fruitiness. For a non-alcoholic option, a dry apple cider or a sparkling apple juice provides a refreshing effervescence that cleanses the palate between bites.
Suitable Fruit and Vegetables
Firm, slightly sweet fruits are excellent companions for Allgäuer Emmentaler. Slices of crisp apple, particularly varieties like Braeburn or Pink Lady, offer a refreshing crunch that contrasts the cheese’s creaminess. Pear wedges and juicy white grapes also work wonderfully, their sweetness balancing the cheese’s savoury, nutty notes.
For vegetables, consider mild and crunchy options. Celery sticks and radish slices provide a peppery bite and hydrating freshness. Blanched asparagus spears, especially when in season, make an elegant pairing. Pickled vegetables like cornichons or pearl onions cut through the fat content and add a delightful tangy element to the tasting experience.
Suitable Meat and Fish dishes
Allgäuer Emmentaler is a classic melting cheese, making it perfect for hearty meat dishes. It is the star ingredient in a traditional German Jägerschnitzel, where it is melted over a breaded pork cutlet. Its excellent meltability also makes it ideal for topping burgers, layering into ham sandwiches, or gratinating a rich meatloaf.
For fish, its mildness pairs well with delicate white fish. A classic dish involves stuffing a whole trout with herbs and slices of the cheese before baking. It can also be grated and mixed with breadcrumbs to create a delicious crust for baked cod or halibut. The cheese adds a rich, savoury depth without overwhelming the subtle flavour of the fish.
Presentation
Remove Allgäuer Emmentaler from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of around 18-20°C, where its full aroma and flavour can develop. Present it on a large wooden board or a neutral-coloured slate plate to let its colour and structure stand out.
Cut the cheese into large wedges or thick slices to showcase its beautiful holes. Arrange it alongside your chosen accompaniments like fruits, nuts, and bread. Provide a sturdy cheese knife with a forked tip for serving. For eating, a standard cheese knife or even a butter knife is perfectly suitable for this semi-hard cheese.
Recipe Ideas
Classic Allgäuer Käsespätzle
This is the ultimate comfort food from the Allgäu region, showcasing the cheese’s superb melting qualities. Käsespätzle is a hearty dish of soft egg noodles smothered in layers of grated cheese and topped with crispy fried onions. It is a staple in every Bavarian beer garden and family kitchen, especially during the colder months.
The key to a great Käsespätzle is using a high-quality, aromatic cheese like Allgäuer Emmentaler that melts into strings. The dish is simple yet deeply satisfying, with the nutty flavour of the cheese permeating every bite. It is often served with a fresh green salad to cut through the richness.
- 250 g Spätzle noodles (fresh or dried)
- 200 g Allgäuer Emmentaler, coarsely grated
- 1 large onion, thinly sliced
- 2 tbsp butter
- Salt and freshly ground black pepper
- Fresh chives, chopped (for garnish)
- Cook the Spätzle noodles according to package instructions in salted boiling water until al dente. Drain well.
- Meanwhile, melt the butter in a frying pan over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deeply golden brown and crispy. Set aside.
- Preheat your oven to 180°C (160°C fan). In a baking dish, create a layer of half the cooked Spätzle.
- Top with half of the grated Allgäuer Emmentaler. Season with a little black pepper.
- Repeat with the remaining Spätzle and cheese.
- Bake in the oven for 10-15 minutes, or until the cheese is completely melted and bubbly.
- Remove from the oven, top generously with the crispy onions and chopped chives. Serve immediately.
Emmentaler and Ham-Stuffed Chicken Roulade
This elegant main course elevates a simple chicken breast into a gourmet experience. The Allgäuer Emmentaler melts into the delicate ham, creating a savoury, juicy filling that keeps the chicken moist during cooking. It is a perfect dish for a dinner party, as it looks impressive but is surprisingly straightforward to prepare.
The nutty flavour of the cheese pairs wonderfully with the salty ham and the mild chicken. A simple pan sauce made with the cooking juices and a splash of white wine brings the whole dish together. Serve it with buttery mashed potatoes and steamed seasonal greens for a complete meal.
- 4 skinless, boneless chicken breasts
- 8 thin slices of Black Forest ham or prosciutto
- 150 g Allgäuer Emmentaler, cut into thin strips
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 100 ml dry white wine
- 100 ml chicken stock
- 2 tbsp cold butter, cubed
- Salt and pepper
- Kitchen twine
- Place a chicken breast between two pieces of cling film and gently pound it with a meat mallet until it is about 1 cm thick. Repeat with the remaining breasts.
- Season the chicken lightly with salt and pepper. Spread a thin layer of Dijon mustard over one side of each breast.
- Lay two slices of ham on each breast, followed by a quarter of the cheese strips.
- Carefully roll up each breast tightly, starting from the shorter end. Secure the rolls with kitchen twine.
- Heat the olive oil in a large oven-proof skillet over medium-high heat. Sear the roulades on all sides until golden brown, about 2-3 minutes per side.
- Transfer the skillet to a preheated oven at 190°C (170°C fan) and bake for 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken from the skillet, cover loosely with foil, and let it rest. Place the skillet back on the stove over medium heat.
- Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it reduce by half.
- Add the chicken stock and simmer for 2-3 minutes. Remove from heat and whisk in the cold butter until the sauce is glossy and slightly thickened.
- Remove the twine from the roulades, slice them into medallions, and serve drizzled with the pan sauce.
Similar Cheeses and Alternatives
If you enjoy Allgäuer Emmentaler, its closest relative is undoubtedly Swiss Emmentaler AOP from Switzerland. Both are large, holey cheeses made from raw cow’s milk, though the Swiss version often has a slightly fruitier and more acidic profile due to different starter cultures and aging conditions. Another excellent alternative from the Alpine region is Austrian Bergkäse, which shares a similar nutty, aromatic character but is typically aged longer, resulting in a stronger, more intense flavour and a firmer, sometimes crystalline texture. For a French option, consider Comté, another PDO cheese made in large wheels. Comté offers a complex range of flavours from nutty and sweet to more savoury and roasted notes depending on its age, making it a fantastic cheese for exploration. These alternatives all provide the satisfying texture and rich, dairy-forward experience that fans of Allgäuer Emmentaler will appreciate.
Allgäuer Emmentaler cheese: Questions and answers
Can I freeze Allgäuer Emmentaler cheese for longer storage?
Freezing Allgäuer Emmentaler cheese is possible but may slightly alter its texture upon thawing. Wrap it tightly in freezer paper or vacuum seal before freezing at -18°C for up to 3 months. Thaw slowly in the refrigerator and use primarily for cooking rather than fresh consumption after freezing.
How should I serve Allgäuer Emmentaler cheese for optimal enjoyment?
Remove Allgäuer Emmentaler cheese from refrigeration at least one hour before serving to reach 18-20°C. Present it on a wooden board cut into wedges to showcase its characteristic holes. Serve with appropriate knives and accompaniments like bread and fruits to enhance the tasting experience.
Is Allgäuer Emmentaler cheese safe for everyone to eat?
Allgäuer Emmentaler cheese is generally safe when made from pasteurized milk and properly stored. Pregnant women should confirm the cheese uses pasteurized milk, though most commercial varieties do. Those with lactose intolerance often tolerate it well due to its aging process reducing lactose content.
What are suitable substitutes for Allgäuer Emmentaler cheese?
Swiss Emmentaler or Gruyère make acceptable substitutes for Allgäuer Emmentaler cheese in most recipes. These alternatives provide similar melting characteristics and nutty flavor profiles. For cheeseboards, Jarlsberg can also work though it has a milder taste compared to aged Allgäuer Emmentaler.
How do I properly cut Allgäuer Emmentaler cheese?
Use a large chef’s knife or cheese knife to cut Allgäuer Emmentaler cheese into wedges from the center outward. For even slices, cut perpendicular to the rind to maintain consistent texture and hole distribution. Always cut only what you need and keep the remaining cheese properly wrapped to preserve freshness.
What are good pairing options for Allgäuer Emmentaler cheese?
Pair Allgäuer Emmentaler cheese with crisp apples, pears, or crusty bread to complement its nutty flavor. For beverages, try German white wines like Grauburgunder or local Helles lager beers. The cheese also pairs wonderfully with dried fruits and nuts for a balanced cheeseboard presentation.
Where can I purchase authentic Allgäuer Emmentaler cheese?
Look for Allgäuer Emmentaler cheese at specialty cheese shops, German delicatessens, or well-stocked supermarket cheese counters. Verify it carries the PDO certification label to ensure authenticity and origin from the Allgäu region. Many online retailers specializing in European cheeses also offer reliable shipping options.
How long can I keep Allgäuer Emmentaler cheese before it spoils?
An unopened wheel of Allgäuer Emmentaler cheese can last 2-3 months when properly stored in cool conditions. Once cut, consume within 2-3 weeks while keeping it wrapped and refrigerated. Always check for unusual odors, discoloration, or excessive mold beyond the natural rind before eating.
What is the best way to store Allgäuer Emmentaler cheese?
Wrap Allgäuer Emmentaler cheese tightly in wax paper or cheese paper to allow it to breathe while preventing drying. Store it in the vegetable drawer of your refrigerator at 4-8°C to maintain optimal freshness. Avoid using plastic wrap directly as it can trap moisture and promote mold growth on the cheese surface.
How should I use Allgäuer Emmentaler cheese in cooking?
Allgäuer Emmentaler cheese melts beautifully for dishes like Käsespätzle and gratins due to its excellent melting properties. Grate it over casseroles or use it as a filling for roulades to add a nutty, aromatic flavor. Its firm texture also makes it suitable for slicing into sandwiches or cubing for salads.