Kaltbach Cave Aged Cheeses

Spending almost a year in a dank cave is generally not to be recommended. However, it is doing just this that makes Emmi's KALTBACH Emmentaler and KALTBACH Le Gruyère so special.

KALTBACH Emmentaler - the most distinguished of cheeses
Kaltbach Emmentaler is special not only because of its magnificently tangy, mature taste but also because of its naturally black rind, a result of an intensive maturing process in the Kaltbach caves in the Swiss canton of Lucerne.

KALTBACH Le Gruyère - maturity you can taste
Gruyère, the most popular of the Swiss hard cheeses, needs no introduction. Made from part-skim cow's milk and lovingly cave aged, once this classic cheese with its tangy taste and exquisite, crumbly texture has been tasted, it is never forgotten.

 

Cave Aged Emmentaler Ingredients:
Fresh, part-skim cow's milk, cheese culture, salt and enzymes.

Aged: Minimum of one year

Cave Aged Le Gruyere Ingredients:
Fresh, part skim cows milk, cheese culture, salt and enzymes.

Aged: Minimum of one year