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DO YOU HAVE QUESTIONS?THIS IS OUR CHEESE -
DO YOU HAVE QUESTIONS?THIS IS OUR CHEESE
FREQUENTLY ASKED QUESTIONS
HOW DO THE HOLES END UP IN THE CHEESE?
As a food producing company, we are dealing with many questions about different topics. Mainly, we are answering the same questions. Because of that, we want to give you the possibility, to answer the questions, that you ask yourself. We would be pleased, if you send us your questions via E-Mail to info@bauhofer.net.
How to the holes end up in the cheese
The holes in the Bauhofer Allgäuer Emmentaler occur through lactose bacteria cultures, that we are adding during the cheese manufacturing process. The bacteria enable during the maturing time, that the gas carbon dioxide occurs. The gas is not able to leak through the rind, so it makes its place in the cheese - the hole in in the Emmentaler.
Does Allgäuer Emmentaler has to originate from Switzerland?
The answer is: A clear "No". The Allgäuer Emmentaler MUST come fro the Allgäu region.
But at first, let's explain the background:
The origin version of the Emmentalers comes from the Swiss region Emmental, where it was produced in the 18th century for the first time. The specialty of the Emmentaler is, that only raw milk is used, that is not heated more than 31° Celsius. In the Allgäu region, there were also round hard cheeses produced, however, according to a different procedure.
The procedure was brought to Allgäu the first time in 1821 from Mr. Josef Stadler. The first Allgäuer Emmentaler was produced in 1827.
But at first, let's explain the background:
The origin version of the Emmentalers comes from the Swiss region Emmental, where it was produced in the 18th century for the first time. The specialty of the Emmentaler is, that only raw milk is used, that is not heated more than 31° Celsius. In the Allgäu region, there were also round hard cheeses produced, however, according to a different procedure.
The procedure was brought to Allgäu the first time in 1821 from Mr. Josef Stadler. The first Allgäuer Emmentaler was produced in 1827.
The type "Emmentaler" explains a manufacturing method. The Allgäuer Emmentaler, that we are producing, is a "Protected Designation of Origin" (g. U.) from the European Union. In this case, it is only allowed, to produce the cheese in the Allgäu according to strict guidelines.
What does
The fat content is shown in the dry matter of the cheese. This means, that the water, that is included in the cheese, is not considered in the "fat in dry matter". Our Bauhofer Allgäuer Emmentaler has 45 % fat in dry matter. In case, you want to know the absolute fat content, the volume of the water has to be added. Consequently, ourBauhofer Allgäuer Emmentaler has app. 30 % fat.