Quote:
Originally Posted by Dillbert  /q
Emmenthaler or the cheap one is aged only 4 monthes in traditional cellars it could come from anywhere in europe as it is not protected.
The better Emmenthaler is aged 14 monthes in Humid Caves.
/uq
uhmmm, what country / region is home to "Humid Caves"?
so far as I've seen, the European "protectionism" issue revolves around specific names being associated with specific products which by tradition are produced in specific geographical regions. but that's just stupid me.
obviously there is a "good" and "genuine" place for cheese production known as "Humid Caves"? care to share? |
Emmental IS a PDO cheese since 2004. Oddly, the French Emmental (de Savoie, and there's another one which escapes me now) got it's PDO status before the Swiss. So in theory, Emmental is a protected name.
And yes, there are humid caves everywhere. Most emmentals are not ripened in caves, but in temperature and humidity controlled rooms. Warm at first, then cooler for longer ripening, between 4 and 12 months.