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The famous holes make Emmentaler one of the best known Swiss cheeses. However, its not just its characteristic holes that make KALTBACH Emmentaler AOP unmistakeable but also its black- brown patina. The Emmentaler matures in the cheese dairy for three months before resting for at least nine months in KALTBACH. The cave aging process gives rise to white crystals and drops of water. Known as tears of joy, these are a sign of finest quality. It's tangy, nutty flavour and crumbly body are typical of the fine Swiss classic from the caves.
Country - Switzerland
Milk - Cow's
Fat - 32%
150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
519-741-1437
General email: [email protected]
Mon to Fri: 8:30am - 8:00 pm
Saturday: 8am - 6pm | Sundays: Closed | Special Holiday Hours
