![KB_Emmentaler_Laib_2023_1456x1456px_800kb](/.imaging/flex/crop/487x487/dam/Brands/Kaltbach/2022_PACKSHOTS/1456x1456/KB_Emmentaler_Laib_1456x1456px_800kb.png)
KALTBACH Emmentaler AOP
Product description
It takes 12 months for an Emmentaler AOP to become a Kaltbach Emmentaler AOP. The nutty-tangy aroma develops as the Cheese ages in the damp climate of our sandstone Cave and through the expertise of our Cavemasters. During this period the natural black-brown rind and the inclusions of white salt crystals and water droplets form. So that ultimately each wheel is a masterpiece in its own right.
Available from the wheel at the deli counter.
Highlights
Swiss hard cheese, made from silo-free raw milk, with black-brown rind, specially cave-matured. 45% fat in dry matter.
Energy | 1657 kJ (399 kcal) |
Fat | 31.0g |
of which saturates | 19.0g |
Carbohydrate | < 0.1g |
of which sugars | < 0.1g |
Protein | 29.0g |
Salt | 0.5g |