How to produce "CHEESE"
Updated: 11/13/2020
How to produce "CHEESE"

Storyboard Description

Emmentaler is a semi-hard Swiss cheese made from unpasteurized cow’s milk. It must be matured for a minimum of 4 months, though some varieties can be aged longer. The cheese is characterized by its pale yellow color, smooth texture, and marble-sized holes (eyes), which appear during maturation. Although the final flavor profile depends on maturation, the cheese is usually nutty and tangy, with aromas that are reminiscent of fresh hay. Emmentaler is traditionally served sliced or cut into cubes, but it also incorporates well into various dishes, and it is one of the most common cheese varieties used in fondue. This classic Swiss cheese was named after the river Emme in the canton of Bern, where the cheese-making tradition dates back to the 13th century. Emmentaler can be produced in eleven Swiss cantons.

Storyboard Text

  • The production of cheese has started around 8000BCE.Their style, textures and flavour depended on the origin of their milk.
  • Today the cheese is the one of the most used food products in the world.
  • These are the steps to make cheese:
  • In the beginning, the milk has to be pasteurized to then left sit undisturbed to make curd.
  • Emmentaler is a semi-hard Swiss cheese made from unpasteurized cow’s milk. It must be matured for a minimum of 4 months, though some varieties can be aged longer. The cheese is characterized by its pale yellow color, smooth texture, and marble-sized holes (eyes), which appear during maturation.
  • In the process, the curd is put into the hoop, so it gets pressed into blocks.
  • Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese.
  • Afterwards, it is heated to a certain temperature to form cheese.
  • Lastly, it is cut down to slices to reduce the size of cheese and packed.
  • Although the final flavor profile depends on maturation, the cheese is usually nutty and tangy, with aromas that are reminiscent of fresh hay.
  • From there, cheese is delivered to the shops for sell.
  • The process of making cheese takes about 5 hours.
  • Emmentaler is traditionally served sliced or cut into cubes, but it also incorporates well into various dishes, and it is one of the most common cheese varieties used in fondue.
  • This classic Swiss cheese was named after the river Emme in the canton of Bern, where the cheese-making tradition dates back to the 13th century. Emmentaler can be produced in eleven Swiss cantons.
  • The 11 Best Places to Order Cheese Online in 2020Best for Families: Hickory FarmsBest for Cheese and Charcuterie: Murray's Cheese.Best Selection: iGourmetBest for Gifting: Harry & David.Best for Foodies on a Budget: Caputo's Market.Best Shopping Experience: Zingerman's.Best for Artisanal American: Saxelby Cheesemongers.Best for European Cheeses: Formaggio Kitchen.
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