Pasta gratin


Serves 4
PREPARATION: approx. 30 minutes
BAKE: approx. 30 minutes


  • 350 g minced beef
  • Oil for frying
  • 1 onion, finely chopped
  • 2 cloves of garlic, pressed
  • 3 tbsp tomato purée
  • 100 ml red wine
  • 250 ml water
  • Salt, pepper or cayenne pepper
  • ½ bunch flat-leaf parsley, chopped
  • 3 tbsp cream


  • 300 g pasta (e.g. penne)
  • 150 g KALTBACH Emmentaler, grated
  • 150 g Le Gruyère AOP KALTBACH, grated


  • MEAT: Fry the meat in portions in hot oil for approx. 3 minutes each, remove. Fry the onion in the same pan. Briefly sauté the garlic. Add the meat again. Add the tomato purée and continue to cook briefly. Add wine and water, bring to the boil, season, cover and simmer over low heat for about 20 minutes. Mix in the parsley and cream.
  • GRATIN: Cook the pasta in boiling salted water until just al dente, drain. Mix KALTBACH Emmentaler AOP and Le Gruyère AOP KALTBACH. Place ½ of the pasta in an ovenproof dish. Mix with ½ meat sauce and ½ of the cheese mixture to cover. Repeat the process.
  • BAKE: Bake in the middle of an oven preheated to 120°C for 25-30 minutes.
KB_Hoehle_Wand_PDP Stage

It takes 12 months for an Emmentaler AOP to become a Kaltbach Emmentaler AOP. The nutty-tangy aroma develops as the Cheese ages in the damp climate of our sandstone Cave and through the expertise of our Cavemasters. During this period the natural black-brown rind and the inclusions of white salt crystals and water droplets form. So that ultimately each wheel is a masterpiece in its own right.

KB_Hoehle_Wand_PDP Stage

The greatest pleasure lies in the anticipation, as the saying goes. It could hardly be greater during the 12-month aging period of our KALTBACH Le Gruyère AOP. After all, this classic is produced in our sandstone Cave under the watchful eye of our Cavemasters, allowing it to develop its fruity tanginess. Its rustic, lightbrown rind forms and the fine, crunchy salt crystals mature in its tender mass. A supreme taste experience.

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