How Swiss Emmentaler Cheese Is Made | Regional Eats


Ju Shardlow: My name’s
Ju, and today I’m at the Emmentaler Schaukäserei to show you how traditional
Emmentaler cheese is made. Now, I’m actually in the village
of Affoltern in Emmental, which is in a region just east of Bern. Eighty percent of all
Emmentaler production comes from this region,
with 150 producers. And its name comes from here. There’s the nearby river, Emme, and tal, meaning valley in German. In the US, it’s known as Swiss cheese. Emmentaler has iconic holes in it, and it’s also the world’s largest cheese. Emmentaler AOP can only be produced in these regions in Switzerland. It was granted AOP protection
from the EU in 2002, meaning that these areas are the “protected designation of origin.” But there are a few
qualifications for this: The milk has to be from
dairy farms no fewer than 20 kilometers away, and it must be produced using raw milk. 17,700 tons of Emmentaler
are produced each year in this region by 150 family dairies. Cheese production started in
this area over 200 years ago. It’s a hilly region, so
good for cattle grazing. The Emmentaler Schaukäserei show dairy was opened in 1989. Cesare Mimo Caci: The
process of cheese starts at the farmer, so we need
high-quality raw milk. Then we heat up the milk to 32 degrees. We put inside the bacteria, the rennet. We have to wait because the
rennet make a relationship between the fat and the protein. You are cutting the
curds down to a size of 4 up to 6 millimeters. And then you heating up
over time to 53 degrees and pumping up to the forms, and then you are pressing
that for 12 hours. Ju: The cheese is pressed
under hydraulic pressure for up to 12 hours. It then spends eight weeks in
the warm fermentation cellar at 22 degrees Celsius. It then goes into a storage
cellar for up to two months before it’s collected by the wholesaler. This makes the famous sweet taste and smooth texture of the cheese. The world-famous holes? They’re created by a
reaction in the bacteria. After one month of storage,
a strain of bacteria, Propionibacterium shermanii,
consumes lactic acid and releases carbon dioxide. These bubbles become
trapped in the cheese rind and form holes, also known as eyes. But why are the cheeses so large? The size of Emmentaler
wheels is heavily regulated, as most have a diameter
of 80 to 100 centimeters. They need to be a minimum of 75 kilograms. For cheese produced here, a kilogram costs 19 Swiss francs, or $19, so one wheel could cost over $1,900. Cesare: We have to pay
taxes also in Switzerland, and 200 years ago, they
have the recommendation that you have to pay the taxes on a piece and not on a kilogram, so they make a big cheese wheel and they have to pay only once the taxes, and still 200 years we producing this minimum
75-kilogram wheels. Ju: The cheese is matured into a four-month Classic, eight-month Réserve, 12-month AOP Extra, and the 24-month Le Roi d’Emmental. Cesare: The taste of the
Emmentaler AOP, it’s unique. And we compare to copies, and it’s comparing if you take a red wine and a good red wine. Ju: We visited the Schaukäserei restaurant to try the cheese. I’m gonna go for classic,
it’s four-month aged. What you can see is the springy, kind of rubbery texture to it. Let’s give this a try. It’s so much more flavorsome
than other Emmentaler that I’ve had. It has a really full flavor to it because it’s made with raw milk, not pasteurized milk that
you might get in the States. It’s just a very, very, kind
of full, rich, milky flavor. It’s very tasty. But how does this differ
to the 12-month aged? It’s a lot less kind of springy
and bouncy to the touch. But that rich, nutty
flavor is really starting to come through. This room, downstairs, where
we went into here in the dairy, was the room where,
the minute you walk in, there’s a beautiful nutty
aroma that hits you, and that is exactly what you
can get in the cheese now. It’s gone from sort of,
like, a fruity, mild cheese to something which has this texture to it and is very nutty. To be an authentic Emmentaler cheese, it needs to have the Emmentaler logo and a bespoke cheese number. Cesare: On the rinds, we
put our brand on top before we press the cheese, and it’s something like a tea bag, and this is growing
directly into the rind, so if you are cutting the
cheese wheel into pieces, on each rind you should find a part of this Emmentaler Switzerland logo and you find also a number on top. And with this number,
our customers can go on our website, Emmentaler.ch, and give this number inside,
and Google Maps shows you where this product was
produced and which dairy. Ju: And the dairies need
to have this protection. Emmentaler is the world’s
most copied cheese. Cesare: So, 95% of that, what is sold as a Swiss cheese or a cheese with holes called Emmental, are fake Emmentaler, so
the Emmentaler Switzerland, the brand, is protected by the AOP label, and we have also a
bacteria inside our cheese. We are the only brand, cheese
brand, who are using this one, and so we can not only
look on the package, if it’s original Emmentaler AOP, we can also analyze this product. These are our activities
and the brand itself we have people who are working only for searching the original
between the copies. So it’s a big work behind it.

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100 Responses

  1. Fatima Jahangir says:

    Jerry once lived inside it

  2. The Random Guys {LarY} says:

    That cheese look so delicious

  3. pandaslippers says:

    Could the host look any more unkempt?

  4. nandita says:

    Jerry has entered the chat…

  5. Ur Nuke says:

    I crave cheese now

  6. shahid kayani says:

    And DTRUMP wants to tariff this Paradise delicacy

  7. Konflict Diamond says:

    Did anyone noticed the bug at (2:50) just floating around chilling..

  8. Joel Aquino says:

    Imagine a robber tried to eat all the cheese and his crew when you get to the storage room seeing 6 fat guys

  9. Nicole Jocelyn says:

    I'm holding back my trypophobia to watch this

  10. Dorian Mcnab says:

    How did they come UP whit che ese were they scared of salmonela or food poisoning or getting really sick how was kept fresh

  11. BXシ Unagi says:

    "we have to pay taxes per piece…. So we make the cheese very big"

    *STONKS" ↗️

  12. Je s says:

    FAKE!!! This is parmesan cheese dressed up to look like Swiss cheese. This is fake

  13. phu loi says:

    i thought this is the default form of cheese cus tom and jerry

  14. Boyn Turnip says:

    Now this is a real cheese has holes in it

  15. Cyber Dazer says:

    Finally!! After years of searching i finally found the Tom and Jerry Cheese!!

  16. marlon chiu says:

    2:50 there's a cockroach swimming in a tub

  17. Nisrga Kasar says:

    Fun fact: Rennet is obtained from the alimentary canal of animals!

  18. Duata Sailo says:

    Why so expensive. Who will eat with like that cost?

  19. allen 11 says:

    When I was little , I used to think that moon 🌒 was made from cheese …

  20. Kim Byun says:

    I thought spongebob was this cheese when I was a kid XD

  21. kim jung on oppar says:

    Erin : okay those aren't vegan

  22. Apis Villamas says:

    1 whole cheese = RM8000 !!!

  23. boross 67 says:

    I fall in love with swissland

  24. Follower Of Jesus Christ says:

    Been waiting for how cheese is made again . Love this vids!

  25. trobob 26 says:

    That Ju knows her cheese!

  26. GiantFlameTV says:

    Whoever is reading this

    Have a great and wonderful day

    And

    Remember

    You are awesome

    Always smile

    Best regards from a small youtuber

  27. TheBabygray says:

    The swiss cheese as a wheel weighs more than me. Damn

  28. Toni Mauge says:

    Jerry wants to know your location.

  29. MADURA JAYA says:

    Kok Setiap Lihat Keju Jadi Inget Film Tom and Jerry 😂😂😂 Ada Sama Juga Kanyak Aku

  30. john may says:

    is that a fly at 2:50?

  31. OmniREDDD says:

    It's all fun and games until you see jerry……….

  32. Daren Collision says:

    She has the cheese touch

  33. Paula Johnson says:

    Yum! I love deli-style ham and Swiss cheese sandwiches made with Black Forest ham, sliced sweet pickles and good mayonnaise on artisan white bread.

  34. Sigourney Williamson says:

    On a detox cleanse atm, been craving cheese and pizza for 5 days! Absolutely love your channel 😍

  35. Tacos Forever says:

    This cheese has holes woopty doo all cheeses have holes in them like yawn boring the only exciting cheese is old cheddar and we all know that already

  36. Dinesh Kumar says:

    Ha ha you are producing cheese since two hundred years.. But you English people destroyed Indian handlooms and weavers for 200 years about 90%of world endemic techniques are destroyed

  37. Anonymous says:

    am the only one who never tasted this cheese

  38. MYTHIC GAMING says:

    When I was a kid I thought spongebob was a cheese

  39. Somnath Ghosal says:

    Cheese shouldn't be consumed because they abuse cows in Dairies.

  40. Aghast Here says:

    Good one Ju.

  41. Wisenbaby says:

    R.I.P Emmett Till

  42. Mohammad Arshad warsi says:

    VERY much like

  43. Hirwan Asgal says:

    Yummm and expansive

  44. The Bootleg Executioner says:

    Gromit, get the truck

  45. Par adeツ says:

    3:13 hentai sounds be like in lyrics

  46. D Lee says:

    💕 Oh my gosh, I would love to taste this cheese ! Or better yet, have a wedge of it for my household ! What a TREAT !! 😋
    Thanks for the video ! 😍😘

  47. rob379 says:

    Every cheese has its own strain of yeast from…

    Oh, and I’m only here for her bangs. I do love so many cheeses types. 🙂 Every chick with bangs, can add 1.3+ on the decades old unofficial rating of 1-10.

    just sayin’

  48. Cheese puff says:

    My happy place!!

  49. Bossing Mobile Gamer says:

    Did you see Jerry?

  50. Grace Bernal says:

    Hopefully i can work to your country..

  51. Hydra The says:

    Totally look like Tom and Jerry’s chese

  52. Ariane says:

    Jerry will be happy if he see this

  53. ซัมซุง ซัมซุง says:

    ก้อนไขมันพวกนี้จะเข้าไปอุดตันเส้นเลือดหัวใจของคุณจนมันส่งผ่านเลือดไม่ได้…และหลังจากนั้นหัวใจของคุณก็จะหยุดเต้น…! 555

  54. joseph calacat says:

    The place itself is amazing..

  55. cindy says:

    swiss cheese is bad i’m sorry.

  56. Promothash Boruah says:

    Nice 😊

  57. Mr. Myself JO says:

    2:49
    Sorry but is that a dead roach floating there????

  58. The Modernday Moonwalker says:

    Mice Army inbound
    Led by Commander Jerry

  59. hida hida says:

    please give Indonesian subtitles

  60. Himanshu Kumar says:

    Now this is what I watch in cartoons

  61. Munia Hasan says:

    Hi, im from bangladesh,i allwas love cheese

  62. Kitkupar Shabong says:

    I believe in olden days they have a lotta mice to deal with….🙄🙄🙄

  63. Kitkupar Shabong says:

    7:09 I thought those were the bacteria

  64. Richard Zheng says:

    I’m not gonna hold you the girl doing this review is ugly

  65. Ariel Ambas says:

    A Mouse’s Dreamland

  66. Zayed Almaamri says:

    2:50 who see the dead fly moving

  67. suhail tk says:

    https://youtu.be/wIdZ9CkUcSs plz subscribe my chanel

  68. Renaldy Arliansyah says:

    I like cheese but i not like keju

  69. Renaldy Arliansyah says:

    Like cheese in cartoon tom and jerry 🙂

  70. Abdullah Khan says:

    Wow

  71. Arijit Roy says:

    So, Tom and Jerry were real as the holes in the cheese are….

  72. Jenna Cowart says:

    That is absolutely not the largest cheese. What dipfuck made that fact up

  73. Om Banthiya says:

    Jerry wants to know your location…

  74. Casper Loco says:

    yo man better be dont upload this on youtube if you not want it jerry mouse come to eat

  75. Tanjuma Lipi says:

    Wow,cheese!

  76. Mrs. M says:

    My favorite cheese😍😍

  77. ليث الرافدين says:

    My best cheese favorite. And will never changed

  78. Akash Waghela says:

    😘😘😘😘😘😘😘😘😘😘😘😘

  79. Omar Sakhri says:

    toop toop

  80. Mobina Gholamreza says:

    Is it tasty ?😀😩

  81. California Hwy 1 says:

    2:00 He started with perfect english and then instantly into broken english!🤣

  82. Chuc An Tran says:

    7:06 why are they putting numbers into the chese(sorry im not good at English)

  83. Kili-Kili Panc!ng says:

    Ohhh begitu ya cara bikin keju….baru tau…🤣🤣🤣

  84. Saksham says:

    After watching these videos and the passion and hardwork I can say I will only buy the original or else I won't have it .

  85. Eva Arguello says:

    Que delicia de queso.

  86. Panji Anom says:

    From indonesian?

  87. Hisyam Asri says:

    Tom n Jerry

  88. m i says:

    The lays chips of cheeses… Selling air

  89. Sock •-• says:

    Ich freu mich da ärscht Kommentar uf Schwiizerdütsch z‘ sii.

  90. Share Hunk says:

    @2:49 cockroach floating 🥺😱🤮🤮🤮🤮

  91. Sinai Muse says:

    You know the world is bad when people are making counterfeit cheese to pass it off as the original maker of the cheese. They say the same thing about parmigiano cheese made in Italy. You put either one in front of me real or counterfeit I couldn't tell you….I just know it will be melted on something and eaten.

  92. Poop face NANO says:

    why nobody talking about the big knife

  93. Angie says:

    Oh, it's the cheese that I always see in tom and jerry

  94. Shadow Wolf says:

    One kg-19$
    75 kg-1425$

    That is some expensive cheese

  95. Cesar Feijoo says:

    I swear google, I clicked that one cheese video out of boredom. I dont need all these recommendations.

  96. Kareem Taha says:

    My brain : It's definitely important to learn how the Swiss cheese is made at 2 a.m before going to sleep 👍👍

  97. ριиg яєє says:

    Yes, old memories of Tom and Jerry

  98. JURA says:

    QUE BUEN VIDEO DE UNA DELICIA DE QUESO,EL EMMENTAL ES UNO DE LOS QUESOS MÁS RICOS DEL MUNDO SIN DUDA ALGUNA,AUN QUE AHUN HAY PERSONAS QUE VEN EL EMMENTAL Y DICEN QUESO GRUYERE 👋👋👋👋🧀🥖🍷➡️🧀🌎

  99. Linus Bertling says:

    I know it would get old after awhile but making cheese would be an interesting job

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