Kaltbach Cave Aged Emmental Cheese AOP/Cut & Wrapped by igourmet/Cheese

Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. It is manufactured by Emmi, master cheesemakers since 1782. Made in massive 200 pound wheels from pure, unpasteurize
Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. It is manufactured by Emmi, master cheesemakers since 1782. Made in massive 200 pound wheels from pure, unpasteurized cow's milk, this special Swiss is aged for at least twelve months in sandstone caves deep below the Santenberg in the Canton of Lucerne. Using ancient techniques, a constant temperature and humidity can be achieved in the caves all year round, ensuring perfect development of every cheese Emmi produces. Made from unpasteurized cow's milk. We cut and wrap this item by hand.
Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. It is manufactured by Emmi, master cheesemakers since 1782. Made in massive 200 pound wheels from pure, unpasteurized cow's milk, this special Swiss is aged for at least twelve months in sandstone caves deep below the Santenberg in the Canton of Lucerne. Using ancient techniques, a constant temperature and humidity can be achieved in the caves all year round, ensuring perfect development of every cheese Emmi produces.

Made from unpasteurized cow's milk.
We cut and wrap this item by hand.

Kaltbach Cave Aged Emmental Cheese AOP/Cut & Wrapped by igourmet

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Mrs. Zuehlke, a cheese lover, is behind the creation of the Red Witch. In February, when people in Switzerland celebrate the carnival prior to Lent, they dress up (like on Halloween). She thought that a cheese that goes well with wine or beer or spirits would be nice for the long evenings, so she contacted acclaimed cheese maker Christian Oberli in Northeastern Switzerland. They met in the restaurant of the main train station of the capital Berne to discuss proceedings.

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Kaltbach Cave Aged Emmental Cheese AOP/Cut & Wrapped by igourmet

Most people assume the only real Emmental (more commonly referred to as Swiss Cheese) comes from Switzerland. Our French Emmental, however, proves to be every bit as worthy of the name. It comes from the heart of the French Alps near the chic ski resort of Chamonix. The freshest water in the world rushes down this region's high mountains, through deep valleys and abundant rivers and feeds the French dairy farms that produce Emmental's milk.

Igourmet Frantal Emmental Cheese - Pound Cut (15.5 Ounce)

Kaltbach Cave Aged Emmental Cheese AOP/Cut & Wrapped by igourmet

The world's most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss Raclette, but the two taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp. However, our French Raclette tends to have a strong, pungent aroma that is not for the timid.

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This extra-special delicacy from the Gruyere district of Switzerland is well-known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese.