Ementaler
| Ementaler | |
|---|---|
 | |
| Zemlja podrijetla: | Švicarska |
| Pokrajina, grad: | Emmental |
| Mlijeko: | kravlje |
| Obrada: | Pasterizacija |
| Tekstura: | polutvrd |
| Vrijeme starenja: | 2 – 18 mjeseci |
| Masti: | 45% |
Ementaler, Emmental ili Emmentaler (njem. Emmentaler) je polutvrdi sir, koji izvorno potiče iz doline Emmental u švicarskom kantonu Bern, a danas se njegove različite varijante proizvode širom svijeta. Sadrži 45% masnoće.
Ementaler je polutvrdi sir, žute boje s karakterističnim rupama. Posjeduje pikantan, ali ne oštar okus. Za proizvodnju ementalera koriste se tri vrste bakterija: Streptococcus thermophilus, Lactobacillus i Propionibacter shermani. U kasnijoj fazi proizvodnje sira, P. shermani troši mliječnu kiselinu proizvedenu od strane drugih bakterija i oslobađa ugljikov dioksid koji se skuplja u balončićima i tako nastaju karakteristične rupe u siru.
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