"Most Emmentaler cheeses, like Gruyère, are partially skimmed. Cheesemakers use the cream for other things and have done so for centuries. Though lower in fat, these aren't the monstrous 'diet cheeses' designed in labs for a low-fat cheese market that doesn't really exist."
"I bought a twelve to fifteen month-aged Rahmtaler, a version of Emmentaler that dates back to the 16th century. Only three producers still make this style where the fat is not skimmed off; indeed, in some months, extra cream may even be added."
"Alpine-style cheeses are meant for melting and the extra fat makes this an even more amazing cheese than usual: silky, rich, nutty, earthy, and floral."
The size of cheese available has drastically changed over the past thirty years, with traditional large blocks and wheels becoming less common. Many stores have lost the necessary skills and tools to manage these larger cheeses. A recent purchase of a two-hundred-pound Swiss Emmentaler highlights the importance of traditional cheesemaking. The Rahmtaler version of Emmentaler, which retains its cream, offers a rich and complex flavor profile, showcasing the evolution of cheese alongside the needs of its makers.
Read at San Francisco Bay Times
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