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Concept information

There is no term for this concept in this language.

PREFERRED TERM

 

DEFINITION

  • 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 without a hard, dry rind. The typical flavour is mild, nut-like and sweet, more or less pronounced.

    Created: 6/29/18

    (en)

BROADER CONCEPT

IN OTHER LANGUAGES

  • Created: 2021-01-29T20:40:24

    skos:notation: be10c12f

    sýr ementál

    Czech

  • Created: 2018-06-22T08:53:28Z

    Last modified: 2018-06-29T14:47:28Z

    skos:notation: be10c12f

    Emmental cheese

    English

  • Created: 2018-06-29T12:45:00Z

    Last modified: 2021-05-24T17:34:42Z

    skos:notation: be10c12f

    emmental

    French

  • Created: 2022-03-16T20:27:19

    skos:notation: be10c12f

    ემენტალი

    Georgian

  • Created: 2018-06-29T12:46:41Z

    Last modified: 2018-06-29T14:47:35Z

    skos:notation: be10c12f

    Emmentaler

    German

  • Created: 2018-06-29T12:45:08Z

    skos:notation: be10c12f

    Last modified: 2018-06-29T15:09:52Z

    Emmental

    Italian

  • Created: 2018-06-29T12:45:08Z

    skos:notation: be10c12f

    Last modified: 2018-06-29T15:09:52Z

    Emmental

    Spanish

  • Created: 2018-06-22T08:54:37Z

    Last modified: 2018-06-29T14:47:28Z

    skos:notation: be10c12f

    Emmental peyniri

    Turkish

URI

http://aims.fao.org/aos/agrovoc/c_be10c12f

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RDF/XML TURTLE JSON-LD Created 6/22/18, last modified 3/16/22