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.
Red wines (Cotes de Beaune, Beaujolais)
White wines (Chardonnay, Gewurztraminer)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team