Kaltbach

The KALTBACH sandstone cave is situated on the edge of the Wauwiler Moos in the canton of Lucerne. It offers perfect conditions for maturing cheese. The climate in the cave remains stable all year round, with a humidity of around 94% and a temperature ranging from 10 to a maximum of 12.5 °C. The cheeses are matured naturally, i.e. without artificial climate control. This humid, mineral-rich cave climate, 15 metres below the surface, makes the cheese fine-grained, crumbly and tangy, giving it its distinctive flavour. 
 

The sandstone cave in Kaltbach offers ideal conditions for cheese to reach its perfect point of maturity after months of ageing, thereby achieving its full flavour potential. This process is known as ‘maturation’. You can recognise matured cheese by its dark brown, rustic rind. Our cave masters in Kaltbach select only the highest-quality wheels for maturing in the cave and care for each cheese individually to ensure it reaches its optimum maturity.
 

Kaltbach is a premium cheese of consistently high quality. Only the finest wheels are selected following a rigorous screening process and sent to the cave for maturing. Regular quality checks ensure a consistently delicious cheese.

The black colour is caused by the unique climate inside the Kaltbach cave. It is produced by the bacteria present in the cave. These bacteria are also used in the maintenance process. The natural dark patina is the hallmark of Kaltbach.

Between 4 months (semi-hard cheese) and 12 months (hard cheese).

We offer guided tours of the Kaltbach cave. Our modern visitor centre is directly adjacent to the KALTBACH cave. There, you can experience the art of cave-maturing and take in the winding passages and towering shelves. The cave system is approximately 2.3 kilometres long and, when the shelves are fully stocked, holds over 150,000 cheese wheels. At the end of the tour, you can stock up on selected delicacies and discover new products.