Kaltbach Emmentaler has won many international awards including bronze and gold at the 2014 World Cheese Awards.
Aged for eighteen months in the high mountain canton, this Emmenthal has a strong spicy flavour with fewer holes than other versions. Almost a slightly wet, chewy density – it sometimes looks like little tears oozing out of the cheese (this is due to the warmer temperatures in which it is matured, activating bacteria in the marble-sized holes) – with a fine nutty texture. Perfect for eating as a table cheese in its most mature stages, but also ideal to use for fondue.
Country | Switzerland |
Region |
Lucerne |
Age | 10 month + |
Milk | Cow |
Fat | 45% |
Classification | Semi-Hard |
Strength | Medium |
Texture | crumbly, crystalline and open |
Flavour |
nutty, tangy |
Aroma | nutthy |