Frequently asked questions

1.         Store at room temperature.
2.         Stir QimiQ Classic Nature until smooth (the product should ideally be at ambient temperature – if chilled, this will take longer).
3.         Add ingredients.

Exception: To refine soups and sauces, add chilled QimiQ Classic Nature right at the end (can be used like cold butter). This makes them particularly creamy. It is important to note that QimiQ should not be brought to the boil, since this causes the gelatine to lose its structure and function. QimiQ Sauce Base can be used to produce creamy soups and sauces.
 

-Natural product (unlike plant-based products, it contains no additives)
-Full-flavoured, despite containing only 15 % fat
-For cooking, baking and refining
-Neutral taste that emphasises the flavours of the other ingredients
-Quick, easy and fool-proof
-Alcohol- and acid-stable (does not curdle, even if vinegar or lemon juice are added)
-Heat-stable (sauces do not curdle, even when reheating)
-Replaces butter (e.g. in butter mixtures, spreads, to refine soups)
-Replaces eggs (e.g. in baking, tiramisu or Qiminaise)
-Replaces cream (e.g. in soups, sauces, dressings)
-Replaces gelatine (e.g. in cakes, creams, mousses, panna cotta)
-No leakage of liquid when used in spreads or cake fillings – bread and doughs therefore remain dry and fresh for longer

Actually it is – gelatine is a natural foodstuff. Our claim that the product is “100 % natural” is correct.

No. Experiments with plant-based alternatives did not produce the desired outcome. Compared with plant-based alternatives, gelatine has a number of advantages. One of the most relevant is that gelatine is 100 % natural, while comparable plant-based foodstuffs (such as Rama Cremefine) contain additives. This means that QimiQ Classic contains no E numbers, stabilisers, preservatives, etc.

QimiQ Classic Nature consists of 99 % cream with only 15 % fat and 1 % high-quality edible gelatine (obtained from bovine connective tissue).

QimiQ Classic Nature consists of 99 % cream with only 15 % fat and 1 % high-quality edible gelatine (obtained from bovine connective tissue).

Since 1998, Emmi has been producing and distributing QimiQ, under licence from QimiQ Handels GmbH, to the retail and food service sectors. The product name “QimiQ” and its manufacturing process are protected worldwide by a patent and registered trademark for HAMA Foodservice.

QimiQ ist  ein gelingsicheres, natürliches Sahne-Produkt  mit 15 % Fett zum Kochen, Backen und Verfeinern. Der Name ist ein Phantasiewort und setzt sich aus „QUICK“ (= schnell) und „MILK“ (= Milch) zusammen.

 “Yogurt with 3.5 % fat in milk” means that the yogurt minus the added fruit, i.e. the natural yogurt, has this fat content per 100 grams. The nutritional values, however, indicate the fat content of the final yogurt mixture including fruit per 100 grams.

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. A precise overview of the rennet used can be found via the following link:
https://group.emmi.com/en/our-commitment/nutrition/special-product-information/

Whole milk is cow’s milk with an average natural fat content of 3.8 %. According to Article 27 of the FDHA Ordinance on foodstuffs of animal origin, the standardised whole milk that is generally available for sale must have a fat content of at least 35 grams per kilogram but less than 50 grams per kilogram. However, section 2.2.1 of the Bio Suisse guidelines stipulates that the fat content of organic whole milk may not be standardised. The fat content of organic whole milk therefore averages 3.8 % and normally exceeds the 3.5 % found in standard milk.

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. 

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.

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.  

Emmi JogurtPur uses specially selected, particularly ripe fruits, which therefore have a lot of flavour. The sugar assumes the role of a flavour carrier, enhances and rounds off the taste and reduces the acidity of the yogurt.
The proportion of added sugar, 9 % per 100 grams, is at the lower end of the scale compared with conventional yogurts.