KALTBACH Emmentaler AOC
The famous holes make Emmentaler one of the best known Swiss cheeses. However, it's not just its characteristic holes that make KALTBACH Emmentaler AOC 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.
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| Product |
Swiss hard cheese, made from silo-free raw milk, with black-brown rind, specially cave-matured |
| Flavour |
Nutty, tangy |
| Assortment |
Wheel approx. 90 kg, bloc approx. 2 to 3 kg and portions of 250 g |
| Shape/dimension |
Round/diameter approx. 90 cm, height 18 up to 20 cm |
| Fat content |
45% fat in dry matter |
| Ageing period |
At least 12 months (3 months in the cheese dairy and at least 9 months in the cave) |
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| Nutritional value per 100g |
|
| Energy value |
1,640 kJ / 395 kcal |
| Protein |
29 g |
| Carbohydrate |
< 1 g |
| Fat |
31 g |
| Salt |
0.5 g |
| Calcium |
1030 mg |
| Phosphorus |
620 mg |
| Water in fat-free |
54% |
