Often, when a cheese is called cave aged, it is actually aged in a cellar. Not so for Kaltbach Le Cremeux! In 1953, cheesemakers from Lucerne found a winding network of 22 million year old sandstone caves and realized it would be the perfect place to age cheese. A river running through the caves and the porous stone walls keep the environment at a very stable humidity and temperature. Although the caves stretch for over a mile, there is limited space, so not everything produced by Emmi-Roth cheesemakers, like the Kaltbach, is aged there. Affineurs, or cheese agers, choose the best wheels from batches of Gruyere, Emmentaler, Kaltbach, and others for this extra special aging treatment.

The cheeses from the Kaltbach Cave have a creamier texture because of the consistent, high humidity. Kaltbach le Cremeux is a great example of that, as it is our creamiest alpine style cheese. With such an enticing texture and flavors of walnuts toasted in butter, light sour cream, and jammy egg yolk, it is an easy cheese to love. Melt wedges over a grilled sausage with pickles and mustard, stuff it into a pita with sautéed vegetables, or add slices to a BLT transforming it into its jazzier cousin, the BLTC.