Carrier Transicold - The Delicious Emmental Recipe by Chef Anton Isakov (French)

Heat milk in a large vat to 32°C.

Add bacteria cultures and allow to ripen for 30 minutes.

Add rennet and stir gently for 5 minutes.

Let the mixture sit until curds form, about 30-45 minutes.

Cut the curds into small pieces and heat to 54°C, stirring gently.

Allow curds to settle at the bottom of the vat.

Drain the whey and transfer curds to a mold.

Press curds to form a wheel and remove excess whey.

Brine the cheese in a salt solution for 24 hours.

Aging the cheese in a controlled environment for at least 4 months.

Monitor humidity and temperature during aging.

Cooking Techniques

Dietary

Allergens