CODEX STAN 269-1967: Standard for Emmental
1. SCOPE
This Standard applies to Emmental intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
2. DESCRIPTION
Emmental is a ripened hard cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978). The body has a ivory through to light yellow or yellow colour and an elastic, sliceable but not sticky texture, with regular, scarce to plentiful distributed, mat to brilliant, cherry to walnut sized (or mostly from 1 to 5 cm in diameter) gas holes, but few openings and splits are acceptable. Emmental is typically manufactured as wheels and blocks of weights from 40 kg or more but individual countries may on their territory permit other weights provided that the cheese exhibit similar physical, biochemical and sensory properties. The cheese is manufactured and sold with or without1 a hard, dry rind. The typical flavour is mild, nut-like and sweet, more or less pronounced.
For Emmental ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 2 months at 10–25°C depending on the extent of maturity required. Alternative ripening conditions (including the addition of ripening enhancing enzymes) may be used, provided a minimum period of 6 weeks is observed and provided the cheese exhibits similar physical, biochemical and sensory properties
as those achieved by the previously stated ripening procedure. Emmental intended for further processing need not exhibit the same degree of ripening, when justified through technical and/or trade needs.
