KB_Hoehle_Wand_PDP Stage


Product description

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.

100g contain:
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


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

Baked cheese soup

The KALTBACH Emmentaler AOP gives this traditional dish a special, nutty touch.

More products
KB_Hoehle_Wand_PDP Stage
KB_Hoehle_Wand_PDP Stage

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