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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.

100g contain:
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

Other varieties

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KALTBACH Le Gruyère AOP
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KALTBACH Creamy
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KALTBACH Gouda
Emmi Kaltbach Raclette Laib eckig
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Kaltbach: Refined by cave and Master

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