Kaltbach Old Emmentaler

Emmentaler origins as early as the 13th century. Originating from Bern, Switzerland, this alpine cheese is distinguished by its signature small holes formed by air bubbles.

Kaltbach Emmentaler undergoes a meticulous maturation process: it spends 3 months in the cheese dairy, followed by more than 300 days aging in the unique sandstone caves of Kaltbach. During this extended cave maturation, the cheese develops its characteristic natural black-brown rind along with distinctive inclusions of white salt crystals and water droplets.

The cave aging imparts a tangy, nutty flavour and a crumbly texture that define this classic Swiss cheese crafted deep within the caves.

This alpine specialty pairs deliciously with dried fruits, making it an ideal addition to any cheese platter.

Storage: Once opened, it can be refrigerated and enjoyed for two to three weeks; if unopened, it keeps well for up to two months.