Kaltbach Emmentaler

Weight: 400

Maturation: 13 months

Cheese Type: Cooked, Pressed cheese

Historians identify Emmentaler origins as early as in the 13th century. From Bern in Switzerland, this alpine cheese is characterized by its small holes left by air bubbles. Kaltbach Emmentaler matures for 3 months in the cheese dairy and for more than 300 days in the sandstone caves of Kaltbach. During this period the natural black-brown rind and the inclusions of white salt crystals and water droplets form.

The cave maturation results in a tangly nutty flavour and crumbly texture, typical of the fine Swiss classic from the caves.

This genuine classic cheese tastes delicious with dried fruits!

Can be stored in the fridge for two to three weeks after being opened, or two months if the packet is untouched.

Wine Pairing:

“Red wines (Cotes de Beaune, Beaujolais)
White wines (Chardonnay, Gewurztraminer)”

Raw
Cow
Full
Appelation Origine Protegge (AOP) label
AOP

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