Kaltbach

Kaltbach

In Europe, we are definitely big cheese lovers. Fortunately, the range of available kinds of cheeses has grown greatly over the years. While many foreign cheeses were just a delicacy for local populations, they can now be ordered with one press of a button. This also applies to the high-quality cheeses from the Swiss Kaltbach caves, where different types of cheese are ripened, resulting in a unique taste. Try a fruity and spicy Gruyère, the popular Kaltbach creamy or the strong Emmentaler with its characteristic nutty taste. In the caves of Kaltbach, salty and moist air crystallizes around the cheeses because of constant condensation. This way the cheese preserves naturally and tastes fantastic.

Regular visitors to this mountainous country know Swiss cheeses from the well-known raclette and cheese fondue. In the Kaltbach caves, this cheese matures under unique circumstances. This naturally occurring quarry was discovered in 1953, which turned out to be the ideal place for Kaltbach cheeses. These soon became world famous. The climate in the sandstone cave is ideal for the flavor development of the cheese. With the cool, moist and salty air it ripens and becomes tangy and creamy. The raw milk variant Kaltbach certainly has a spicy and distinctive taste. The combination of its natural bacteria and the salty and moist air in the cave creates that real characteristic Kaltbach cheese.

Recreate the delicious and creamy Swiss cuisine at home and prepare your favorite variant of this cheese in a classic cheese dish. For example, combine Kaltbach in the classic way with steamed vegetables or baked potatoes: perfect with a glass of Syrah or Grenache. The spicy variant, for example, tastes delicious with all kinds of dishes from European cuisine and grilling it is definitely recommended. Kaltbach cheeses are therefore an easy way to serve a high quality culinary experience to your guests. The cheese is very versatile and you will pleasantly surprise your guests with the rich background story of this cheese.