<\/p>\n
Where does Emmentaler come from?<\/strong><\/p>\n Osten Emmentaler har sitt opphav i fra Emmentalomr\u00e5det i Sveits, ikke langt fra byen Bern. Den er blitt produsert i dette omr\u00e5det i mange hundre \u00e5r og Emmentaler, med beskyttelsen AOC, blir laget med h\u00f8ykvalitetsmelk fra n\u00e6rmere 200 g\u00e5rder i omr\u00e5det. De karaterisktiske hullene i osten skal innholde en «t\u00e5re» som tegn p\u00e5 at den er godt moden.\u00a0<\/p>\n Norway<\/b><\/p>\n The Emmental cheese was brought to Norway by the Swiss already in the early 1800s. They came to Norway to teach the production of this great cheese, and they brought important knowledge. In 1856, two Swiss cheesemakers taught the farmers of Norway\u2019s first cooperative dairy in Rausj\u00f8dalen, 30 km from Tynset, to make this cheese. The cheese therefore became known as \u2018Swiss cheese\u2019 in Norway.\u00a0<\/p>\n Type designation<\/b><\/p>\n Emmental is a half-fat hard cheese produced with cow\u2019s milk with very clear holes. The holes are created by CO2 from the production and often contain a salty liquid. The cheese has a mild, nutty flavour.\u00a0<\/p>\n <\/p>\n Emmentaler is a semi-fat hard cheese produced from cow's milk. It came to Norway with Swiss already in the early 19th century, and the characteristic holes in the cheese can tell us about the maturity of the cheese.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10,6],"tags":[130],"produsent-ostetype":[],"produsentfylke":[],"class_list":["post-1616","post","type-post","status-publish","format-standard","hentry","category-fastost","category-ost","tag-emmentaler"],"acf":[],"yoast_head":"\n\n\t\t\tRead about more types of cheese:\t<\/h1>","protected":false},"excerpt":{"rendered":"