How To Make Swiss Cheese | Authentic Cheesemaking in Switzerland's Emmental Valley (Bern Day Trip)
Recipe Information
Swiss Cheese
Cultural Context
Originating in Switzerland, Swiss cheese, particularly Emmental, is known for its distinctive holes and nutty flavor. Traditionally produced in the Alpine regions, it has become a staple in Swiss cuisine, often used in fondue and raclette. Today, Swiss cheese is enjoyed globally, with various adaptations and styles emerging in different countries.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Heat milk in a large vat to 90°F.
Add bacterial cultures and allow to ripen for 30 minutes.
Stir in rennet and let sit until curds form, about 30-45 minutes.
Cut the curds into small pieces and cook gently until they reach 130°F.
Drain the whey and transfer curds to a mold.
Press the curds to form a solid wheel and remove from the mold after several hours.
Brine the cheese in a salt solution for 24 hours.
Aging the cheese in a controlled environment for at least 3 months.
Cooking Techniques
Equipment Needed
Dietary
Allergens
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