Kaltbach cheeses are produced in Switzerland using only Swiss milk. Only the highest quality cheeses are hand selected to be aged in the Kaltbach caves. The Kaltbach caves are sandstone caves that have a unique minerally humidity that gives these cheeses their specific dimension that can not be replicated. The cheeses are aged from 4 to 12 months under the care of a cheese master, who practices the trade of cheese affinage and monitors all cheese for when they reach perfection.
The milk used to make these cheeses comes from Brown Swiss cows grazing throughout the Swiss countryside. All of the milk used is Grass-fed and Silo free which means that the cows eat dry grass during the winter. The process ensures that the livestock are healthier, the milk is fresh, and the process is regenerative for the environment. Furthermore, the Swiss prefer the taste of the dairy products when the cows only consume fresh or dried grasses and not silage or grains.
4 Types of Kaltbach Cheese to use for your next Cheese or Charcuterie Board
Gruyere – Fruity & tangy with a little bit of crumble. Always made from raw milk and is lactose free. This is a great melting cheese that is used in French Onion Soup, Croque Monsieur, and Fondue.
Pairing: Red Grapes, Persimmons, dried figs, Honey, hearty, rustic bread with briny buttery olives, almonds and charcuterie.
Wine Pairing: Cabernet Franc, Red or White Burgundy, Grenache, or Syrah.
Cremeux – Round and intense. Soft and melts in the mouth with a strong caramelized butter flavor. This is also a great melting cheese.
Pairing: Pomegranate seeds, pineapple, dark chocolate, wheat crackers, roasted or spiced nuts, caramel corn, olives.
Wine Pairing: Gewurztraminer, Riesling
Truffle – Same round and intensity as the Cremeux with a delightfully nutty and earthy truffle flavor.
Pairing: Raspberries, Pineapple, Pomegranate seeds, and Honey.
Wine Pairing: Champagne, Chenin Blanc, Tokay, Pinot Gris, Gewurztraminer, Riesling.
Goat – Creamy, fruity, and nutty, with a hint of caramel and saltiness. The same care and experience that goes into all the cow cheese varieties like the Gruyere and the Creamy go into the Goat. Made from Swiss Goat Milk and aged in the Kaltbach caves under the supervision of the Cheese Master.
Pairs: Raspberries, Pineapple, spreads and Honey.
Wine pairing: Cabernet Sauvignon, Gewurztraminer, Riesling.
