Accueil
emmental
Kaltbach Cave Aged Emmental Cheese AOP/Cut & Wrapped by igourmet/Cheese

Kaltbach Cave Aged Emmental Cheese AOP/Cut & Wrapped by igourmet/Cheese

4.6 (530) · € 7.00 · En Stock

Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. It is manufactured by Emmi, master cheesemakers since 1782. Made in massive 200 pound wheels from pure, unpasteurize
Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. It is manufactured by Emmi, master cheesemakers since 1782. Made in massive 200 pound wheels from pure, unpasteurized cow's milk, this special Swiss is aged for at least twelve months in sandstone caves deep below the Santenberg in the Canton of Lucerne. Using ancient techniques, a constant temperature and humidity can be achieved in the caves all year round, ensuring perfect development of every cheese Emmi produces. Made from unpasteurized cow's milk. We cut and wrap this item by hand.
Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. It is manufactured by Emmi, master cheesemakers since 1782. Made in massive 200 pound wheels from pure, unpasteurized cow's milk, this special Swiss is aged for at least twelve months in sandstone caves deep below the Santenberg in the Canton of Lucerne. Using ancient techniques, a constant temperature and humidity can be achieved in the caves all year round, ensuring perfect development of every cheese Emmi produces.

Made from unpasteurized cow's milk.
We cut and wrap this item by hand.

Kaltbach Cave Aged Emmental Cheese AOP/Cut & Wrapped by igourmet

Wholesale Cheese Collection Archives - Page 11 of 21 - igourmetsus

A delicacy originally from the Gruyere district of Switzerland, this cheese is best known as a key fondue ingredient. This Austrian version offers all you'd expect in an Alpine Gruyere-- it is delightfully nutty, spicy, full-flavored, and aromatic when melted. Made from pasteurized cow's milk. Photo depicts whole 80 lb. form of cheese.

Igourmet Austrian Alps Gruyere (7.5 Ounce)

Kaltbach Cave Aged Swiss Gouda Cheese by Emmi Cut & Wrapped by

The literal translation of the French words Tete de Moine is Monk Head. Although this fine Swiss product was first created by monks, it is now produced by the lay community. Tete de Moine, made in the Swiss Alps near the town of Bellelay from rich unpasteurized cows' milk, is a sharp cheese with a full, nutty flavor. Its intense flavor is even more pronounced when compared to other cheeses from Switzerland, like Gruyere and Emmental.

Igourmet Tete de Moine AOP - Horizontal Half Wheel (14.4 Ounce)

Kaltbach Cave Aged Swiss Gouda Cheese by Emmi Cut & Wrapped by

Soft, green hills, romantic villages, farmhouses that hide beneath gigantic roofs, and richly decorated homesteads mark the charming character of the region from which this magnificent cheese originates. Emmenthaler (also called Swiss Cheese) is known for its grand size and its handmade quality. For more than one-and-a-half centuries to date, Emmenthaler has been made in village cheese dairies.

Igourmet Swiss Emmentaler AOP (7.5 Ounce)

Igourmet Comte AOP Reserve 10 Month Aged - Pound Cut (15.5 Ounce)

Cured over 12 months in the natural sandstone caves of Kaltbach, this epic Gruy̬re cheese boasts a distinctly fruity flavor and nice crumbly texture

Kaltbach cave-aged Gruyere AOP Cheese

kaltbach cave aged gruyere cheese demo - The Italian Store

Kaltbach Cave Aged Swiss Gruyere Cheese AOP/Cut & Wrapped by

This extra-special delicacy from the Gruyere district of Switzerland is well-known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese.