Emmentaler Cheese from Austria in Portrait

Emmentaler from Austria is a classic alpine cheese known for its distinctive holes and nutty, sweet flavour. This firm cheese is made from raw cow’s milk and boasts a smooth, pale yellow paste. It is a versatile table cheese perfect for cooking, melting, and enjoying on its own.

Distinctive Features

Authentic Austrian Emmentaler presents as a large, wheel-shaped cheese. It typically weighs between 70 to 120 kilograms. The rind is hard, dry, and natural, often bearing the marks of the cloth used during pressing.

The interior paste is firm and supple with a pale ivory to light yellow colour. Its most famous characteristic is the presence of shiny, cherry-sized holes, known as ‘eyes’. These holes form during fermentation from carbon dioxide released by propionic bacteria.

Cheese Varieties

While Emmentaler originates from Switzerland, the Austrian version has developed its own identity. Austrian Emmentaler is often slightly milder and less sharp than its Swiss counterpart. It is typically aged for a shorter period, around four to six months.

Some Austrian dairies produce a ‘Bergkäse’ style Emmentaler. This mountain cheese version is made with milk from alpine pastures. It often has a more complex, herbaceous flavour profile due to the diverse flora the cows consume.

History and Traditions

Cheesemaking in the Austrian Alps has a history stretching back centuries. Austrian Emmentaler production began in the 19th century, inspired by Swiss techniques. It quickly became a staple in the region due to its excellent keeping qualities.

The alpine pastures of Vorarlberg and Tyrol are ideal for dairy farming. These regions are also famous for other cheeses like Vorarlberger Bergkäse and Tiroler Graukäse. The tradition of alpine transhumance, moving cows to high pastures in summer, contributes to the milk’s quality.

Production Process

Emmentaler production starts with high-quality, raw cow’s milk. The milk is warmed in large copper vats and coagulated with rennet. The resulting curd is cut into tiny rice-sized grains to expel whey.

The curds are then heated gently and pressed into large moulds. These wheels are brined for several days to form a rind and develop flavour. The cheese is finally moved to a warm fermentation cellar for several weeks where the famous holes develop.

Wine or Beverage Pairings

A crisp, Austrian Grüner Veltliner is an excellent local pairing for Emmentaler. The wine’s peppery notes and acidity cut through the cheese’s richness. A dry Riesling from the Wachau region also complements its nutty sweetness.

For beer lovers, a malty Märzen or Helles lager from Austria pairs beautifully. The beer’s smooth malt character mirrors the cheese’s sweetness. A classic Swiss or Austrian herbal liqueur, like Alpenkräuter, can also be a delightful digestif pairing.

Suitable Fruit and Vegetables

Fresh, crisp apples and pears are fantastic with Emmentaler. Their juiciness and slight acidity refresh the palate between bites. Grapes also provide a sweet contrast to the cheese’s savoury notes.

For vegetables, try serving Emmentaler with crunchy celery sticks or radishes. Pickled vegetables like cornichons or pickled onions offer a tangy counterpoint. A simple green salad with a sharp vinaigrette works wonderfully alongside a cheese plate featuring Emmentaler.

Suitable Meat and Fish dishes

Emmentaler is a classic topping for Wiener Schnitzel. Its excellent melting qualities make it ideal for gratins and baked dishes. It pairs wonderfully with cured meats like Prosciutto di Parma or Austrian Bergschinken.

For a simple yet elegant dish, try wrapping asparagus spears with thinly sliced Emmentaler and ham before baking. The cheese also works well in a quiche Lorraine or a savoury strudel filled with spinach and ham. Its mild flavour does not overpower delicate fish, making it a good choice for a tuna melt or a baked fish gratin.

Presentation

Remove Emmentaler from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18 to 20 degrees Celsius. At this temperature, its full aroma and creamy texture can be appreciated.

Present the cheese on a large wooden board or a slate plate. Cut it into large wedges or thick slices to showcase its holes. Provide a cheese knife with a forked tip for serving. For eating, a standard cheese knife or a small paring knife is sufficient. Accompany it with bread, crackers, and the suggested fruits and accompaniments.

Questions and answers

Recipe Ideas

Classic Austrian Kässpätzle

Kässpätzle is the ultimate Austrian comfort food. This hearty dish features soft egg noodles smothered in melted cheese. It is a staple in alpine huts and family homes throughout Tyrol and Vorarlberg.

Emmentaler is the perfect cheese for this dish due to its superb melting properties. Its mild, nutty flavour forms the base of the cheese sauce. Traditionally, it is topped with crispy fried onions for a textural contrast.

• 300g Spätzle (fresh or dried)
• 200g Austrian Emmentaler, grated
• 1 large onion, thinly sliced
• 2 tablespoons butter
• 100ml whole milk
• Pinch of freshly grated nutmeg
• Salt and white pepper to taste

1. Cook the Spätzle according to package instructions until al dente. Drain well.
2. In a large skillet, melt one tablespoon of butter and fry the sliced onions until golden brown and crispy. Remove and set aside.
3. In the same skillet, melt the remaining butter. Add the cooked Spätzle and toss to coat.
4. Pour in the milk and add the grated Emmentaler. Stir constantly over low heat until the cheese is completely melted and forms a creamy sauce.
5. Season with nutmeg, salt, and white pepper.
6. Transfer to a serving dish and top with the crispy fried onions. Serve immediately.

Emmentaler and Ham Savoury Croissants

These flaky pastries are perfect for a brunch or a light lunch. They showcase the melting quality and flavour of Emmentaler beautifully. The combination of ham and cheese is a timeless classic.

Using ready-made puff pastry makes this recipe quick and easy. The result is an impressive and delicious snack. Serve them warm from the oven for the best experience.

• 1 sheet of ready-rolled puff pastry
• 150g Austrian Emmentaler, thinly sliced
• 8 thin slices of cooked ham
• 1 egg, beaten (for egg wash)
• 1 tablespoon Dijon mustard (optional)
• Sesame or poppy seeds for sprinkling

1. Preheat your oven to 200°C (180°C fan). Line a baking sheet with parchment paper.
2. Unroll the puff pastry sheet. If using, brush a thin layer of mustard over the entire surface.
3. Layer the slices of ham and then the Emmentaler over one half of the pastry sheet, leaving a small border.
4. Fold the other half of the pastry over the filling and press the edges firmly to seal. Crimp the edges with a fork.
5. Cut the large rectangle into 8 smaller rectangles. Make a small slit on the top of each one.
6. Brush the tops with the beaten egg and sprinkle with seeds.
7. Bake for 15-20 minutes, or until the pastry is puffed and golden brown. Serve warm.

Similar Cheeses and Alternatives

If you enjoy Austrian Emmentaler, you will likely appreciate other classic alpine cheeses. Swiss Emmentaler AOP is the original, with a slightly sharper and more complex flavour due to a longer aging period of at least four months. Gruyère, from Switzerland and France, offers a similar melting quality but with a denser texture and a more salty, complex flavour profile without the characteristic holes. Comté from France is another excellent alternative, made from raw milk and aged for long periods, developing nutty and fruity notes. For a Austrian alternative, Vorarlberger Bergkäse is a superb choice; it is a hard, raw milk cheese with a robust, spicy flavour and a firm texture, though it typically lacks the large eyes of Emmentaler. These cheeses all share a fantastic ability to melt smoothly, making them excellent for both cooking and a cheese board.