Emmi® is adding to its award-winning arsenal of Swiss specialty cheeses with a new addition to its Kaltbach™ family of cheeses. The company has introduced Kaltbach Cave-Aged Gouda—a cheese made with milk from dairy farmers in central Switzerland that naturally ripens for three months before curing in the mineral-rich sandstone Kaltbach Caves.
“Kaltbach Cave-Aged Gouda matures alongside hundreds of other wheels inside the Kaltbach Caves,” says Franz Kottmann, Emmi Master Cheesemaker and Project Leader for the Kaltbach Cave-Aged Gouda, according to an Emmi press release. “The natural environment of the cave and flora from the other cheeses gives it its distinctive rind and a flavor unlike any other gouda cheese.”
Once inside the cave, the company notes, this 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 flavors from the other Kaltbach cheeses aging beside it. The result is a unique cave-aged gouda with a pale yellow hue, a dark brown rustic rind, and a nutty caramel flavor with a hint of pear on the finish.
The new gouda joins Emmi’s Kaltbach Emmentaler® AOP, Kaltbach Le Crémeux, and Kaltbach Le Gruyère AOP in its line of cave-aged cheeses. Additionally, Emmi has released new packaging for the entire Kaltbach line and created new 5 oz exact weight portions of Kaltbach cheeses for retailers.
Retailers can look for the entire collection of new 5 oz exact weight Kaltbach cheeses this Fall. And quarter wheels of the new Kaltbach Cave-Aged Gouda will be available for foodservice professionals this spring—with whole wheels arriving for retailers this Fall.
Stay tuned to Deli Market News for more on new product launches in the dairy, deli, bakery, and specialty food space.