EMMENTALER / Kaltbach / Switzerland / Raw Cow / Firm
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Emmentaler cheese is famous for its open texture or 'eyes'. However, Kaltbach Emmentaler AOP is more than just the characteristic holes. It is about the hallmark black-brown patina that develops as the cheese matures for 3 months in the cheese dairy and for more than 300 days in the sandstone caves of Kaltbach.
Just The Facts
|Cheese Style||Semi Soft|
|Weight||1lb, .50lb, .25lb|