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Immerse yourself in the intensity of Swiss terroir with this uncooked pressed cheese, slowly matured in the famous Kaltbach caves. A creamy texture, a full-bodied flavor: the perfect balance for fans of character!
Ingredients: Pasteurized cow's MILK, salt, LACTIC ferments, rennet
For any questions regarding nutritional values or storage conditions, feel free to contact us.
Aged in the heart of the Kaltbach caves, in a unique humid and cool environment in Switzerland, this cheese develops a powerful and balanced personality. Its soft paste literally melts in the mouth while its flavors reveal a creamy and full-bodied profile, without ever being aggressive.
Cow's milk pasteurized
Naturally aged in the Kaltbach caves, renowned for their ideal climate
Soft texture and hand-brushed rind
Perfect at the end of a cheese platter, in a raclette, or on a slice of rustic bread
Enjoy with a dry white wine like Chasselas or a light red (Gamay)
Also pairs wonderfully with a brown or amber craft beer
Sliced thinly for a refined appetizer
Grated in a vegetable gratin
In cubes to enhance a seasonal salad
Photo may not be contractual
Immerse yourself in the intensity of Swiss terroir with this uncooked pressed cheese, slowly matured in the famous Kaltbach caves. A creamy texture, a full-bodied flavor: the perfect balance for fans of character!
Ingredients: Pasteurized cow's MILK, salt, LACTIC ferments, rennet
For any questions regarding nutritional values or storage conditions, feel free to contact us.
Aged in the heart of the Kaltbach caves, in a unique humid and cool environment in Switzerland, this cheese develops a powerful and balanced personality. Its soft paste literally melts in the mouth while its flavors reveal a creamy and full-bodied profile, without ever being aggressive.
Cow's milk pasteurized
Naturally aged in the Kaltbach caves, renowned for their ideal climate
Soft texture and hand-brushed rind
Perfect at the end of a cheese platter, in a raclette, or on a slice of rustic bread
Enjoy with a dry white wine like Chasselas or a light red (Gamay)
Also pairs wonderfully with a brown or amber craft beer
Sliced thinly for a refined appetizer
Grated in a vegetable gratin
In cubes to enhance a seasonal salad
Photo may not be contractual
