Emmi KALTBACH Emmentaler AOP
The famous holes make Emmentaler one of the best known Swiss cheeses. However, it's not just its characteristic holes that make KALTBACH Emmentaler AOP unmistakeable but also its black-brown patina.
The Emmentaler matures in the cheese dairy for three months before resting for at least nine months in KALTBACH. The cave-ageing process gives rise to white crystals and drops of water. Known as tears of joy, these are a sign of finest quality. Its tangy, nutty flavour and crumbly body are typical of the fine Swiss classic from the caves.
It is aged for a minimum of 12 months of which 9 in the Kaltbach caves giving its unmistakably black-brown patina.
Nutty, tangy with a crumbly texture.
Unpasteurized cow’s milk, bacterial culture, rennet, salt.
Cool storage +4° – 8°C