Emmi KALTBACH Le Gruyère AOP
The fruity-tangy Gruyère is a genuine classic among Swiss hard cheeses. There is a long history of cheese-making in the Gruyère region, first mentioned in documents dating back to 1115.
Attentive care and the ageing process in the sandstone caves of Kaltbach are what give KALTBACH Gruyère AOP its unmistakeable rustic brown patina. Maturing for at least 12 months, 3 months in the cheese dairy and for at least nine month in Kaltbach, turns KALTBACH Gruyère AOP into a very special cheese. This is evident from both its appearance and its substance: the crumbly body and the lingering after-taste without bitterness will win over any cheese-lover.
It is aged for a minimum of 12 months of which 9 in the Kaltbach caves giving it its unmistakably black-brown patina.
Strong and smooth, but not salty or sharp. Crumbly texture.
Unpasteurized cow’s milk, bacterial culture, rennet, salt.
Cool storage +4° – 8°C