This popular cheese originated in central Switzerland and usually has the large “eyes” we’ve come to expect when we think of “Swiss” cheese. The eye development comes from the addition of Propionic bacteria which produce gas during a warmer phase of the aging process. However, to get the really big eyes you need a really big wheel of cheese. Traditionally, these cheese wheels weighed in at over 200 pounds! As a home cheesemaker, your smaller sized batch will still have the classic sweet, nutty flavor of a delicious Emmental cheese, so don’t be too disappointed if the eyes are a bit smaller and less well-defined.
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions on how to make this cheese
- Downloadable recipes
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Kate Johnson is the founder and lead instructor for The Art of Cheese. Read more about Kate HERE