Where masterpieces are matured
In Kaltbach, only the best cheeses in Switzerland are matured. No fewer than five cheese varieties from the sandstone cave have been honoured at the World Cheese Awards in Portugal.
The passages in the sandstone cave extend through the Santenberg in Kaltbach in the canton of Lucerne (Switzerland) for several kilometres.
Down below, at a depth of 15 metres, a constant humidity of 94% and constant cave temperature of 12.5 degrees Celsius are maintained – perfect conditions for maturing more than 100,000 wheels of cheese with a particularly tangy flavour and characteristic dark rind under the watchful eyes of the experienced cavemasters.
Along with ideal climatic conditions, it takes a great deal of knowledge, a keen sense of craftsmanship and a commitment to cultivating tradition for the natural product, milk, to mature over a period of about 12 months into masterpieces weighing up to 100 kilograms.
A proud Emmi moment
This embodied passion results in unique flavour experiences and has garnered worldwide recognition and awards, such as at the World Cheese Awards, which were presented in Viseu (Portugal) in November 2024 and have been around since 1988.
During the multi-day competition, jurors tested and awarded prizes to the best cheeses in the world, totalling 4,000 cheeses from 40 countries. Out of the 41 cheeses submitted by Emmi, a total of 19 were awarded a prize in 2024: 2 achieved Super Gold, 3 Gold, 4 Silver and 10 Bronze.
This year, specialities from Kaltbach scored several times: Gold went to Kaltbach Le Gruyère AOP, Silver to Kaltbach Rahmkäse and Bronze to Kaltbach goat’s cheese, Kaltbach Appenzeller and Kaltbach Engadiner Bergkäse.
Emmi is aiming to build on this success. In 2025, the World Cheese Awards will take place for the first time in Switzerland.
