Kaltbach Emmentaler AOP

Kaltbach Emmentaler AOP presents an intricate dance of aromas and flavors starting with pronounced nutty notes reminiscent of roasted almonds and hazelnuts, underpinned by subtle hay-like scents and delicate caramel undertones. Its flavor profile mirrors these olfactory cues, introducing a rich, robust nuttiness balanced by a slightly sweet, caramelized harmony and ending with a refreshing tang. Fruity undertones reminiscent of dried apricots add complexity, making each bite multifaceted. Texturally, the Emmentaler achieves a balance between firm and creamy, thanks to its extended aging, culminating in large, characteristic holes and white crystals—often referred to as 'tears of joy'—that add a delightful crunch.

• Fruits: Fresh apples and grapes, dried apricots and figs offer refreshing contrasts.
• Nuts: Lightly toasted almonds, walnuts, and pecans complement the nutty flavors.
• Bread: Crusty bread like baguette or sourdough and naan flatbread with chutney.
• Vegetables: Sautéed mushrooms enhance umami richness, and potatoes au gratin provide a creamy backdrop.
• Condiments: Caramelized onions and cornichons add depth and sharp contrast.
• Beverages: Oaked Chardonnay, Cabernet Sauvignon, and gin and tonic make perfect partners.

The Kaltbach caves in Lucerne, Switzerland, where Emmentaler AOP matures, were discovered by cheesemakers in 1953. These natural sandstone caves, over 22 million years old, provide consistent humidity and temperature, making them perfect for aging cheese. The unique microclimate inside these caves, with high humidity and constant cool temperatures, allows the cheese to develop its rich, nutty flavor and distinctive texture. The discovery and innovative use of these ancient caves highlight Swiss ingenuity in cheesemaking. This delicate balance of nature and craftsmanship results in the exceptional, award-winning Kaltbach Emmentaler AOP, celebrated by connoisseurs worldwide.

Store Kaltbach Emmentaler AOP in the refrigerator at 35-45°F. Wrap in parchment or wax paper, then loosely in plastic. Use the vegetable crisper for optimal humidity. Avoid freezing.