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.
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)|
|of which saturates||19.0g|
|of which sugars||< 0.1g|
Sautéed mushroom burgers, Melt on naan flatbread with chutney, potatoes au gratin. Pair with nut butters, dried fruits and cornichons
Oaked Chardonnay, Cabernet Sauvignon, Gin and tonic