Emmi will expand its Kaltbach portfolio of cheeses in the US with a new cave-aged gouda, made with milk from dairy farmers in central Switzerland.
The cheese naturally ripens for three months before curing in the mineral-rich environment of Emmi’s Kaltbach caves.
Once inside the cave, the gouda is placed on a wooden board and hand-smeared with a saltwater wash. The natural moisture in the cave’s air then works to ripen the cheese while imparting flavours from the other Kaltbach cheeses ageing beside it.
Emmi said the result is a cheese with a pale yellow hue, a dark brown rustic rind, and a nutty caramel flavour with a hint of pear on the finish.
Franz Kottmann, Emmi master cheesemaker, said: “Kaltbach cave-aged gouda matures alongside hundreds of other wheels inside the Kaltbach caves. The natural environment of the cave and flora from the other cheeses gives it its distinctive rind and a flavour unlike any other gouda cheese.”
Other cheeses in the Kaltbach cave-aged range include emmentaler, le crémeux, and le gruyere.
The launch comes as Emmi unveils new packaging for the entire Kaltbach line and releases new 5oz weight portions of Kaltbach cheeses for retailers.
Quarter wheels of the new gouda will be available for foodservice professionals this spring and whole wheels will be available for retailers this fall.
© FoodBev Media Ltd 2024
