352 MANUAL OF MILK PRODUCTS 



Emmental, Switzerland. It is a very old variety. Emmental 

 cheese is now manufactured in every civilized country. In the 

 United States there are many factories, located principally in 

 Wisconsin, New York, and Ohio. In Switzerland the greater 

 part of the milk produced is made into this product, and large 

 districts in France and northern Italy are devoted to its manu- 

 facture. The best of the product made in Switzerland is ex- 

 ported, about 5,000,000 pounds coming to the United States 

 annually. Practically as good cheese can be manufactured in 

 the United States as in Switzerland, but prejudice, combined 

 with the fact that much of the domestic product is sold as im- 

 ported, has held the price at a low level. 



There is a slight difference in manipulation of the milk in 

 making Emmental cheese in this country as compared with 

 Switzerland. In the latter country the evening's and morning's 

 milk are made up together, while in the United States it is 

 popularly believed that the evening's milk must be made into 

 cheese immediately after milking, as is done with the morning's 

 milk. 



In making the cheese in Switzerland the evening's milk is 

 skimmed; the fresh morning's milk is heated to 108 to 110 

 degrees F. and the cream from the evening's milk is added and 

 well stirred in. The cooled evening's milk witn a little saffron 

 is then added and the whole is mixed. The milk is then brought 

 to a temperature of 90 degrees in summer and 95 degrees in winter 

 and sufficient rennet is added to coagulate the milk in thirty to 

 forty minutes. The whole process is carried through in a huge 

 copper kettle holding 300 gallons of milk. The rennet used is 

 the calf's stomach soaked for twenty-four hours in whey. 

 When the milk has thickened to almost the desired point for 

 cutting, w^hich is practically the same as for ordinary American 

 or cheddar cheese, the thin surface layer is scooped off and 

 turned bottom side up. This is supposed to aid in incorporating 

 the layer of cream with the cheese. The curd is then cut very 



