Emmental cheese; Switzerland, where Germany, France and many other countries produced emmental cheese from a town named after the place where it was originally made. A truck like a gruyere cheese that weighs 40-50 pounds has a size that is the size of a tractor. Emmental cheese with a curved shape like a car tumbler is 100 cm in diameter and 20 cm thick.
How to make Emmental cheese?
The cheese pieces that have been brought to the consistency of fermentation are filled into the cheese cloth and put into the cheese molds. After putting the mold, the remaining parts are stored on the edges of the mold equally with the help of a scoop. Then the cloth, which is filled with cheese, is folded in a lengthened manner and the press is lowered by tightening it so that it is 1 cm above the mass of cheese. It will give a weight of at least 20 kilos to the press of the press cheese after tightening the water inside it completely to give the shape of the mold.
Then wait 10 minutes and then the cheese mold is turned. When making emmental cheese with great difficulties, the press should tighten by increasing the pressure and not the individual. It is turned every 75 minutes to tighten the muscle on each turn and this is done until weighing 20 to 25 kilos. The evening print is brought to the last raddey and left to rest until it is sabahat. In the morning, the cheese which has been re-kneaded is removed from the last nap at noon and put under pressure again for 24 hours.
After 24 hours, the cheese which is removed from the stomach is brought to a temperature of 10-11 degrees Celsius for salting with an oil soot or coal dust. Emmental cheese can also be put in salami as salt dry. Salting is more preferred.
Salting done by putting 25 kilos of salt into 100 liters of water is done by putting 3 wheels of 40-50 kilos weight on top of each other. The wheels are turned once every 24 hours. Every time during this turn, salt is sprinkled on them. 4 days after the cheese is removed from the salamundan dry thoroughly and then again on the salt is sprinkled on them. The cheeses salted for 3-4 days in this way are then taken for 3-4 days by taking a cool cheesecake for 8-14 days. After the cool off of the cheeses, the cooler is allowed to mature in a further 85 degree crown. In this salting-like process, the ongoing emmental cheese is filled into a storage tank which is at a temperature of 10-14 degrees after filling the maturation periods and is shipped to new markets.
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