Cheese
Both calf rennet and microbial rennet (obtained from the fungus Mucor mihei and therefore of non-animal origin) are used in the production of Emmi cheese. There is no legal requirement to declare the rennet used on cheese labels. As a result, cheese labels do not indicate which rennet was used in the product. As a rule, cheeses with longer maturation times are almost always produced with calf rennet, whereas younger cheeses are prepared with microbial rennet.
In principle, AOC cheese varieties, such as Le Gruyère AOP/Raclette/Tête de Moine AOP, which are based on very traditional recipes, are almost exclusively made with calf rennet. In some cases, this is actually insisted upon by the cheese brand organisations in their specifications to cheese producers. This is the case with Le Gruyère AOP. Emmi cheeses made with microbial rennet include Luzerner Rahmkäse, Rustico, Winzer, Swiss Alp etc.
In the case of Edam, but also to some extent with some types of Mutschli, the rind may be additionally coated with paraffins, waxes or plastics for protection. Such cheeses are specially marked. These flavour-neutral casings are not edible and must be cut off before the cheese is consumed.
The rinds of hard and semi-hard cheeses, such as Kaltbach Emmentaler AOP, Emmentaler AOP, Kaltbach Le Gruyère AOP, Le Gruyère AOP, Sbrinz SOP and Tête de Moine AOP are dry and harmless if eaten. For organoleptic reasons (smell, taste, appearance and colour), Emmi does not recommend consuming the rind, since it is hard and usually tastes bitter. This is also true of semi-hard cheeses, such as Luzerner Rahmkäse, Bündner Bergkäse, Bernerkäse, Tilsiter and Appenzeller.
The varieties with a white surface bloom, such as Emmi Couronne, Camembert and Brie, contain the moulds Geotrichum candidum and Penicillium candidum in their rinds. These rinds are very flavoursome and are considered a delicacy by connoisseurs. The rinds of cheeses with a herb crust, such as SwissArt, can also be eaten, as can the piquant rinds of red-smeared cheese varieties. These popular, robust cheese varieties include Munster, Romadur and Limburger.
Cheese rinds can be regarded as a type of packaging. They protect the cheese from drying out or becoming damaged and prevent the flavour from being lost. They consist of a mixture of salt and natural yeasts and bacteria, such as micrococci, bacterium linens, corynebacteria, etc., which make a significant contribution to the formation of the characteristic flavour and consistency of the cheese during its maturation.
To promote the formation of the rind, the cheeses are regularly smeared in a saline solution during their storage. A distinction is made between natural rinds and artificial rinds.
Ready-made fondue: 200 to 400 grams
Fresh fondue mixture: 150 to 200 grams
Bread: approx. 200 grams
All types of bread are suitable for fondues: white, dark, brown or wholegrain.
A fresh fondue mixture is available in the KALTBACH range. This is available directly from the Emmi store in Kaltbach or from COOP cheese counters. This mixture contains neither alcohol nor herbs. You can use an alcohol-free juice or beer for the preparation, but this results in a less distinctive flavour. We do recommend that you add lemon juice, as this allows the fondue to bind well.
Prior to heating, all Emmi ready-made fondues have an alcohol content of between 2.5 % and 3.5 % (with the exception of Fondue without Alcohol). The longer the fondue is exposed to the heat, the higher the temperature during preparation and the longer it is kept warm during the meal, the more the alcohol content decreases. It is therefore impossible to say precisely how much will remain in the fondue. Experience has shown that fondues contain just under 2 % alcohol after being brought to the boil in a caquelon.
After approximately 10 minutes of boiling or simmering time, just under 1 % of alcohol was still detectable in the fondue. If heated in microwave dishes, the alcohol content of the fondue when eaten is generally higher than when it is heated in a caquelon.
In general, it is recommended that pregnant women and children under four years of age be given no dishes containing alcohol. Questions about what is suitable during pregnancy should be discussed with your doctor.
Potato starch is used in all Gerber fondues.
All Emmi fondues are lactose-free. In the case of extra-hard, hard and semi-hard cheeses, the lactose is broken down naturally during the maturation process.
Yes, all Emmi’s fondues are gluten-free. The following applies to each product: if it contains gluten, this is indicated in the list of ingredients.
Gerber L’Original: Swiss hard and semi-hard cheese, Emmentaler AOP, Le Gruyère AOP
Gerber Moitié-Moitié: Vacherin fribourgeois AOP, Le Gruyère AOP
Gerber Le Gruyère: Le Gruyère AOP
The GALA portions contain gelatine of animal origin (porcine). This is primarily used to ensure the structure and texture. In addition, it makes it easier to detach the film from the cheese.