Сыр эмменталь в домашних условиях

Emmental is a nut-sized hard Swiss cheese with large round eyes, traditionally made from unpasteurized cow's milk. A characteristic feature of these cheeses are large "eyes", which are formed due to the action of propionic acid bacteria, and they also give the "firm" sweetish-nutty taste. The number and size of eyes varies, but it is believed that the fewer the eyes and the more regular they are, the better the cheese is. The size of the eyes also directly affects the flavor of the cheese: the larger they are, the stronger the smell of the cheese. Emmental cheese is often referred to simply as Swiss cheese and is tried to be reproduced in different variations in many countries around the world. It is best to make this cheese from at least 20 liters of milk, this will help the propionic bacteria work properly.