Kaltbach

1. History

Kaltbach is a Swiss cheese whose history is intimately linked to the fortuitous discovery of the Kaltbach cave in 1953. This sandstone cave, formed 20 to 22 million years ago by water and ice, was discovered by cheesemakers from the Lucerne region who realized that its exceptional natural conditions allowed for unique aging worldwide. Since this discovery, the Kaltbach cave has become the heart of this prestigious cheese's production, today housing approximately 54,000 wheels.

2. Physical characteristics

Kaltbach is an uncooked pressed cheese with a semi-hard to hard texture, made from pasteurized or raw cow's milk depending on the variety. Its crust is characteristic, dark brown-black in color, while its paste displays a light yellow hue. The texture is described as smooth, luxuriously soft and melting, with a fat content of approximately 29 to 56% depending on the variety. This cheese stands out for its firm and compact structure, ideal for tasting in thin slices.

3. Taste profile

Kaltbach offers a complex and refined taste profile, characterized by a creamy flavor with particularly pronounced spicy and aromatic notes. The taste presents nuances of nuts and a slight pungency, while maintaining remarkable smoothness. The prolonged aging in the cave gives the cheese an incomparable and subtle flavor, resulting from the interaction between the cave's unique natural climate and the expertise of master cheesemakers who care for each wheel with attention.

4. Production zone and period

Kaltbach is produced exclusively in Switzerland, in the mountainous regions around Lucerne, particularly in the Wauwilermoos and Engadin. Aging takes place in the Kaltbach cave, located 15 meters underground, where a constant temperature of 12.5°C prevails year-round and humidity reaches 95%. The cheese is aged for a minimum of six months, during which the cave's natural conditions work in harmony with cheesemakers' expertise to develop its unique characteristics.

5. Certification

Kaltbach does not possess formal AOC, AOP or IGP certification documented in available sources. However, it benefits from international recognition as a high-quality Swiss mountain cheese, produced according to strict standards of the Central Swiss Dairy Federation (MVL), founded in 1907. The cheese is lactose-free and manufactured according to strict criteria including the use of cow's milk from cattle not fed silage for certain varieties.