Kaltbach Cave-Aged 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—at least nine months in the caves and three in the cheese dairy. Made from grass-fed, unpasteurized cow’s milk, this nutty and rich cheese is one of Switzerland’s finest. Tourists flock to the sandstone caves in the Kaltbach region to see where this aged cheese develops its unique taste and signature brown rind. The cheese is known for its strong and smooth—yet not overbearing or salty— flavour, as well as its crumbly nature. It’s also a frequent award winner at international cheese competitions.
Lactose-free and Gluten-free.
The greatest pleasure lies in the anticipation, as the saying goes. It could hardly be greater during the 12-month ageing period of our KALTBACH Le Gruyère AOP. After all, this classic is produced in sandstone Caves under the watchful eye of the Cavemasters, allowing it to develop its fruity tanginess. Its rustic, light-brown rind forms and the fine, crunchy salt crystals mature in its tender mass. A supreme taste experience.
Swiss hard cheese made from silo-free raw milk, specially cave-matured. Min. 49% fat in dry matter.
Serving Aged Gruyere
Kaltbach Cave Aged Gruyere is a mature Gruyere and is ideal for eating on its own or melted in a Fondue or on fresh bread. It is a must stock in any persons larder or fridge. Serve this cheese with fruits, scalloped potatoes, or atop salads. Or, like us, use it to absolutely reinvent your French onion soup! Pair it with dry white wines, bock beers or citrus-based drinks for the perfect finishing touch.
Pair Kaltbach Cave Aged Gruyere with honey, almonds or white chocolate. Grate over French onion soup. Melt into a ham sandwich with a sweet jam. Try it with a Cabernet Franc, red or white Burgundy, Grenache or Syrah, or a single-malt Scotch.
More Swiss Cheeses at Sagebury Fine Foods of Frome, Somerset.