Where is kaltbach cheese from?

Switzerland’s
Kaltbach cheeses are aged in a 22-million year old sandstone cave in Switzerland’s Alpine valley. This sandstone cave offers the perfect conditions for cheese refining, because of the natural moisture that the quartz stores in the rock.

Is kaltbach a Gruyère?

This fruity and tangy Le Gruyère is aged in a maze of sandstone caves in the Kaltbach (Lucerne) region of Switzerland for upwards of a year before it’s ready. Made from grass-fed, unpasteurized cow’s milk, this nutty and rich cheese is one of Switzerland’s finest.

Is Gruyère Swiss or French?

Gruyère. Gruyère, hard cow’s-milk cheese produced in the vicinity of La Gruyère in southern Switzerland and in the Alpine Comté and Savoie regions of eastern France.

Is Emmental Swiss or French?

Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese.

What type of cheese is kaltbach?

Swiss mountain cheese
Kaltbach Alpine is a firm pressed, deliciously smooth, Swiss mountain cheese made using the finest, fresh Swiss cream and cows milk. Kaltbach Alpine in matured in caves that are found in the Santenberg mountain in Switzerland, where the cheeses have been matured since the 1950’s.

What kind of cheese is kaltbach Le Cremeux?

Kaltbach Le Crèmeux is a very approachable semi-soft cheese with a melt-in-your-mouth, custard-like consistency. You’ll taste a strong, caramelized butter flavor on the front and a hearty finish reminiscent of a chicken stock. Due to its approachability, this mild, yet flavorful cheese, is perfect on a cheeseboard.

Is kaltbach vegetarian?

A firm pressed, deliciously smooth, Swiss mountain cheese made using the finest Swiss cream and freshest cows milk….Additional Information.

Weight	1 kg
Producer	Emmi
Region	Bern, Switzerland
Details	Pasteurised, Vegetarian
Allergens	Milk

How do you pronounce Gruyère?

Something pretty cool about Gruyère is that you can eat it even if you’re lactose intolerant Gruyère, pronounced “groo-yair,” is a delicious cheese that goes great with a side of grapes, wine, or on a sandwich.

Is Emmental the same as Emmental?

Emmentaler (or Emmental cheese) is a medium-hard cheese originating in the area around Emmental, Switzerland. Either term is correct: Emmental is the name of the place, while Emmentaler describes something from there… like America vs.

Is kaltbach cheese vegetarian?

A whole cheese weighs approx 4kg, if you would like a whole cheese please contact us so we can arrange this for you….Key Facts.

Age	12 Months
Region	Lucerne
Strength Of Cheese	Medium
Style Of Cheese	Semi – Firm
Vegetarian	No

What is Cremeux cheese?

A triple crème cow’s milk cheese with a bloomy rind, Cremeux de Bourgogne is lush and buttery, voluptuous inside with a dense paste full of milky and sweet flavors, with a marked lactic finish. Like all triple cream cheese, Cremeux de Bourgogne has 75% butterfat content, which makes it incredibly rich and smooth.

Is kaltbach cheese pasteurized?

A whole cheese weighs approx 4kg, if you would like a whole cheese please contact us so we can arrange this for you….Key Facts.

Age	12 Months
Country Of Origin	Switzerland
Milk Type	Cows
Organic	No
Pasteurisation	Pasteurised

What cheese is similar to compte?

Within the realm of cheese aged in caves, Gruyère strongly resembles Comté. Almost identical in both texture and taste, it presents stronger tones of butter and hazelnut. As a substitute for Comté, you will fair no better than the Swiss Gruyère. For a different take, Fontina proves a worthy replacement for Comté.

Is Comté similar to Emmental?

The best Comté substitutes are Gruyere, Beauport, Emmentaler, Gouda, Jarlsberg, Raclette, and Fontina. Although they don’t perfectly mimic the taste and texture of Comté, they are all mild-tasting cheeses with excellent melting properties; each option has similar characteristics and uses in the kitchen.

Is Emmental like Swiss?

Emmentaler (pronounced EMM-en-tall-er) is what we all know as Swiss cheese. You may also see it spelled Emmenthal, but it’s still pronounced the same: with a t rather than a th.