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.
Available from the wheel at the deli counter.
Highlights
Swiss hard cheese, made from silo-free raw milk, with black-brown rind, specially cave-matured. 45% fat in dry matter.
| Energy | 1657 kJ (399 kcal) |
| Fat | 31.0g |
| of which saturates | 19.0g |
| Carbohydrate | < 0.1g |
| of which sugars | < 0.1g |
| Protein | 29.0g |
| Salt | 0.5g |
Pairing Ideas
FOOD
Sautéed mushroom burgers, Melt on naan flatbread with chutney, potatoes au gratin. Pair with nut butters, dried fruits and cornichons
DRINK
Oaked Chardonnay, Cabernet Sauvignon, Gin and tonic
