Geographic origin of European Emmental cheese: Characterisation and descriptive statistics

To survey the authenticity of Emmental cheese from some of the main European countries of origin, samples of cheeses manufactured during winter (110 samples) and summer (73 samples) were collected. From a preliminary study, a series of promising analytical methods were selected and applied: total nitrogen, water soluble nitrogen (WSN), 12% TCA soluble nitrogen (TCA-SN), pH-value, volatile short-chain acids, chloride, organic acids, enterococci, obligate heterofermentative lactobacilli (OHL), Lactobacillus helveticus, sodium, copper, zinc, magnesium and stable isotope ratios (δ2H, δ13C, δ15N, δ34S). The data were analysed by univariate statistical methods according to the geographic origin and the season of production. Significant differences between the regions of origin were found for all parameters investigated (P⩽0.001). Cheeses from some regions showed very specific properties. Seasonal differences were observed in certain regions for acetate, propionate, caproate, WSN, TCA-SN, pyruvate, OHL, zinc and δ13C levels.