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Hard Cooked Eye Cheese

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Emmental

(Emmentaler)

Origin

Switzerland

Milk Type

Cow

History

Made by shepherds who needed their cheese to last for months in the remote Alpine regions. The shepherds pooled their milk to create large cheese wheels which they then carried down the mountains as winter approached.

Characteristics

Emmental is made in large cheese wheels weighing from 20kg to 130kg. It has a firm dense golden interior with a shiny cut-surface and elastic springy texture. The eye formation impacts on the depth and character of the cheese. Ideally, a good Emmental will have evenly distributed eyes about the size of ten cent pieces. A small 'tear drop' within the eye is a sign the cheese is as near to perfect as possible.

Flavour

Emmental has a sweet, slightly nutty flavour. It is a little sweeter and more elastic than Gruyére.

Selection and Storage

  • Select if the eyes are evenly spread and about the size of ten cent pieces. Clusters of oval uneven holes, usually indicate the cheese will never achieve the depth and flavour of the very best.
  • Choose if the surface rind has no cracks and is light golden in colour.
  • Store covering only the exposed surface in plastic wrap as this allows the rind to continue to breathe.
  • Shelf life is usually a minimum of three weeks but varies depending on the age of the cheese at the time of purchase.
  • Freezing is not recommended unless grated.

Serving Emmental

  • Serve at room temperature - an excellent table cheese.
  • Accompany with dried fruits or nuts.
  • Use as a melting cheese.
  • Slice into sandwiches, hamburgers and steak sandwiches.
  • Shave into salads.
  • Grate into soups and tarts.
  • Cook one side of a potato rosti, flip, top with grated Emmental and allow to melt while the underside cooks.



Gruyére

Origin

Switzerland

Milk Type

Cow

History

Originally the name Gruyére applied to all hard or semi-hard wheel-shaped cheese made in the Alps. Today the name only applies to the cheese style originating from the small town of Gruyére, Switzerland.

Gruyére style cheese is made in Australia by both large and small cheese companies and has become a very popular cheese for cooking and table usage.

Characteristics

Generally aged for twelve months, Gruyére ripens in cooler, less humid conditions than Emmental. It also has a denser body and smaller eyes that are sparsely scattered and about the size of peas.

There are no gas-producing cultures added. Pale yellow and with a natural rind, Gruyére is usually made in 20kg-35kg wheels. Flavour Popular as a table cheese, Gruyére is sweet and nutty. Its creamy flavour lingers on the palate.

Selection and Storage

  • Choose if the surface rind is not cracked and the cheese is light in colour and smooth in texture. However, small cracks may appear in the flesh of the cheese during ripening - this is a natural occurrence.
  • Store covering the exposed surface only to allow the rind to breathe.
  • Shelf life is at least three weeks but depends on the age of the cheese at purchase.
  • Freezing is not recommended unless grated.

Serving Gruyére

  • Serve at room temperature.
  • An excellent table cheese.
  • Use grilled or in a fondue.
  • Slice into sandwiches.
  • Add to soups, quiches and tarts.

Image - Gruyere wheels being turned and washed to create the rind and give the cheese its wonderful flavours.


Tilsit

Origin

East Prussia

Milk Type

Cow

History

Tilsit was discovered in the town of Tilsit in East Prussia. Some believe it was created in error by Dutch Gouda-makers living in Tilsit. Others acknowledge that Tilsit was born out of a request from Swiss migrants for cheesemakers to create a cheese which reminded them of their birthplace. Australian Tilsit is also available.

Characteristics

Tilsit is a smaller cheese than other hard cooked Eye Cheese. It is usually made in 5kg wheels and halves. During its maturation, it is placed in cool humid cellars for a minimum of three months. Here, it is washed and brushed regularly for the first two months so the crusty rind forms. As a result, Tilsit has an orange brown rind and a rich yellow, smooth and supple interior with tiny irregular eyes.

Flavour

Tilsit has a mildly pungent aroma and a slightly fruity taste with a touch of spice.

Selection and Storage

  • Select if the surface rind is intact.
  • Store covering the exposed surface only in plastic wrap as this allows the rind to breathe.
  • Shelf life depends on the age of the cheese when purchased.
  • Freezing is not recommended unless grated.

Serving Tilsit

  • Use as a table cheese at room temperature.
  • Grill on toast.
  • Slice into sandwiches.
  • Enjoy as a snack.