Introduction
Emmental cheese, also known as Emmentaler or Swiss cheese, is famous for its distinctive holes (called “eyes”) and nutty, slightly sweet flavor. While traditionally made in large wheels in Switzerland, you can create your own delicious version at home with the right equipment and techniques. In this comprehensive guide, we’ll walk through the entire process of making authentic Emmental cheese using the premium Booneve Cheese Press.
What Makes Emmental Special?
Emmental is a medium-hard yellow cheese with a firm texture and characteristic holes created by carbon dioxide bubbles released during fermentation. The flavor is mild when young, becoming more pronounced and complex as it ages. Making Emmental at home is an advanced but rewarding project for the dedicated cheese enthusiast.
Essential Equipment for Making Emmental Cheese
To successfully make Emmental cheese at home, you’ll need:
- Booneve Cheese Press – Essential for applying consistent pressure during formation
- Large stainless steel pot (8-10 gallon capacity)
- Accurate digital thermometer (with decimal precision)
- Curd knife or long blade
- Cheesecloth
- Colander
- Large slotted spoon
- pH meter (strongly recommended for this cheese)
- Cheese aging box or dedicated refrigerator with humidity control
- Thermophilic cultures and specialized bacteria (details below)
Ingredients for a 2-pound (900g) Wheel of Emmental
- 3 gallons (11.5 liters) fresh whole milk (not ultra-pasteurized)
- 1/8 teaspoon thermophilic culture (TA061 or similar)
- 1/16 teaspoon Propionibacterium shermanii (essential for eye formation)
- 1/4 teaspoon calcium chloride diluted in 1/4 cup non-chlorinated water
- 1/2 teaspoon liquid rennet diluted in 1/4 cup non-chlorinated water
- 2 tablespoons non-iodized salt
Step-by-Step Process: Making Emmental Cheese with Booneve Press
Day 1: Making the Curds
Step 1: Prepare and Heat the Milk (45 minutes)
- Pour the fresh milk into your stainless steel pot
- Heat gently to 90°F (32°C)
- While stirring, add the diluted calcium chloride
Step 2: Add Cultures (60 minutes)
- Sprinkle the thermophilic culture over the milk surface
- Add the Propionibacterium shermanii culture
- Allow to rehydrate for 2 minutes
- Stir using an up-and-down motion for 1-2 minutes to incorporate thoroughly
- Cover and maintain 90°F (32°C) for 60 minutes
- This ripening period is crucial for developing the characteristic flavor
Step 3: Add Rennet and Form Curds (30-40 minutes)
- Add diluted rennet while stirring gently
- Stir for exactly 1 minute
- Cover and maintain 90°F (32°C) for 30-40 minutes
- Test for a clean break—inserting a knife should create a clean split in the curd
Step 4: Cut the Curds (15 minutes)
- Cut the curd into 1/4-inch (6mm) cubes—smaller than for many cheeses
- Make vertical cuts in a grid pattern, then horizontal cuts at angles
- Take your time to ensure uniform size, which is critical for Emmental
- Let rest for 5 minutes after cutting
Step 5: Cook the Curds (45 minutes)
- Gradually increase temperature to 125°F (52°C) over 45 minutes
- Raise by 2°F every 5 minutes for consistent results
- Stir gently but continuously to prevent matting
- This higher cooking temperature is essential for Emmental’s texture
Step 6: Rest and Test (15 minutes)
- Once final temperature is reached, continue stirring for 10 minutes
- Test curd readiness by pressing a handful together
- When properly cooked, curds should bind but break apart easily
- Let curds settle for 5 minutes
Step 7: Draining and Molding (20 minutes)
- Line a colander with cheesecloth
- Quickly transfer curds to prevent cooling
- Gather the cheesecloth corners and twist to remove initial whey
- Transfer to your Booneve Cheese Press setup
Using the Booneve Cheese Press for Emmental
Step 8: First Pressing (30 minutes)
- Set up your Booneve Cheese Press with the stainless steel drainage tray
- Place wrapped curds in the center
- Position the wooden follower on top
- Install the upper frame with threaded rods and springs
- Apply very light pressure (minimal spring compression)
- Press for 30 minutes at room temperature
Step 9: Second Pressing (30 minutes)
- Remove cheese from press
- Unwrap, flip, and rewrap in fresh cheesecloth
- Return to the Booneve press
- Increase pressure slightly
- Press for another 30 minutes
Step 10: Final Pressing (12-24 hours)
- Remove, unwrap, flip, and rewrap again
- Return to the Booneve press
- Apply medium pressure (springs compressed about halfway)
- Press for 12-24 hours, flipping and rewrapping every 6 hours
- The Booneve press’s consistent pressure ensures proper moisture removal
Step 11: Salting (24 hours)
- Remove cheese from press and remove cheesecloth
- Rub entire surface with non-iodized salt
- Place on a clean mat in a cool environment
- After 12 hours, flip and apply salt to the other side
- Let rest for another 12 hours
Critical Aging Process for Eye Formation
Step 12: Initial Aging – “Cold Room” Phase (3 weeks)
- Place in aging container at 50°F (10°C) with 80-85% humidity
- Turn daily
- This allows initial fermentation and rind formation
Step 13: “Warm Room” Phase for Eye Formation (3-4 weeks)
- Transfer cheese to 70-75°F (21-24°C) environment with 80-85% humidity
- Turn daily
- This critical warm period activates the Propionibacterium shermanii, creating carbon dioxide gas that forms the characteristic holes
- The sturdy wheel formed by your Booneve press provides the perfect structure for proper eye development
Step 14: Final Aging (2+ months)
- Return cheese to 50°F (10°C) environment with 80-85% humidity
- Continue turning once a week
- Age for a minimum of 2 months, though 4+ months will develop more flavor
- The longer the aging, the more pronounced the nutty flavor becomes
Why the Booneve Cheese Press Makes the Difference
Creating authentic Emmental requires precise pressure control during the pressing stages—exactly what the Booneve Cheese Press provides. The premium Siberian pine construction offers stability while the calibrated spring system ensures even, consistent pressure throughout the formation process.
The stainless steel components maintain food safety standards while allowing proper drainage and air circulation. The press’s adjustable pressure system is particularly valuable for Emmental, which requires gentler pressing than many other cheeses to allow for proper eye formation during aging.
Troubleshooting Common Emmental Issues
No Eye Formation
- Possible Cause: Insufficient Propionibacterium activity or improper warm room temperature
- Solution: Ensure cultures are fresh and follow the warm room temperature guidelines precisely
Too Many Small Eyes Instead of Fewer Large Ones
- Possible Cause: Uneven curd size or excessive pressing pressure
- Solution: Cut curds more uniformly and use gentler pressure with your Booneve press
Cracked Exterior During Aging
- Possible Cause: Humidity too low or temperature fluctuations
- Solution: Maintain consistent humidity levels and avoid temperature variations
Serving and Enjoying Your Homemade Emmental
Traditional Emmental is a versatile cheese that works beautifully in both cooking and on cheese boards. Its excellent melting properties make it perfect for fondue, while its distinctive flavor pairs wonderfully with fruits like apples and pears. For a classic Swiss experience, serve thin slices with crusty bread and a glass of light white wine.
Your homemade Emmental, created with care using the Booneve Cheese Press, will have a fresher, more complex flavor than commercial versions. Take pride in sharing this authentic cheese with friends and family!
Conclusion: Mastering Emmental with Booneve
Making Emmental cheese at home represents an advanced cheesemaking achievement. While the process requires patience and attention to detail, the reward is an authentic Swiss cheese with characteristic eyes and delicious nutty flavor. Your Booneve Cheese Press provides the precision and quality construction needed to create this classic cheese successfully.
Each wheel of Emmental you create will improve as you gain experience with the process. Keep detailed notes on your cheese making journey, and soon you’ll be producing Emmental that rivals imported varieties!
Have you tried making other Swiss-style cheeses with your Booneve press? Share your experiences or questions in the comments below!
FAQ About Making Emmental Cheese at Home
How long does it take to make Emmental cheese from start to finish?
The entire process takes approximately 3-4 months, including all aging periods.
Can I use pasteurized milk for making Emmental?
Yes, but avoid ultra-pasteurized milk. Fresh, locally sourced milk will yield the best results.
Where can I find Propionibacterium shermanii culture?
This specialized culture is available from cheesemaking supply stores online.
Do I need a special aging environment for Emmental?
Yes, you’ll need controlled temperature and humidity. A converted refrigerator with a temperature controller often works well.
Can I make a smaller batch of Emmental?
Yes, but maintain the same proportions of ingredients. The Booneve Cheese Press works well for various batch sizes.
Why is my homemade Emmental softer than store-bought versions?
Commercial Emmental is often aged longer and made in much larger wheels. Extended aging will firm up your homemade version.
What other cheeses can I make with similar techniques?
Gruyere, Jarlsberg, and Maasdam cheeses all use similar techniques and can be successfully made with your Booneve Cheese Press.