Cave aged Cheese

Le Gruyère AOP KALTBACH

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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KALTBACH Emmentaler AOP

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.

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KALTBACH Creamy

The mighty rocks of our sandstone Cave and the strong hands of our Cavemasters can also create something soft: our Kaltbach Creamy & Tasty. Enhanced with an extra portion of cream, it offers a marvelous melt-in-the- mouth texture, making it popular among Cheese fans due to its exclusive recipe.

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