A firm pressed, deliciously smooth, Swiss mountain cheese made using the finest, fresh Swiss cream and fresh cows milk. Semi-firm in texture, the thick, brushed rind cheese is matured in the humid, cool temperatures of the Kaltbach sandstone caves for around 4-5 months, which results in a rich, full melt-in-the-mouth flavour. Kaltbach has slightly nutty flavours running through it and is a delicious alternative to Gruyere when cooking.
|Country of Origin||Switzerland|
|Raw or Pasteurised||Raw|
|Suitable for vegetarians||No|