News & Events

May 18, 2019

Emmi Introduces New Kaltbach™ Cheese Kit for Foodservice Professionals

Each kit features four specialty Swiss-made cheeses aged in Emmi’s Kaltbach Cave

FITCHBURG, Wisconsin – Emmi, the nation’s largest importer of specialty cheese from Switzerland, is offering a new cheeseboard kit for foodservice professionals featuring four specialty cheeses aged in Emmi’s Kaltbach Cave.

Located in the Alpine Valley of Switzerland, the Kaltbach Cave is a 22-million-year-old natural sandstone labyrinth where only the best wheels of Emmi cheese are aged. A small river runs through the cave naturally maintaining a consistent humidity level and creating a one-of-a-kind, mineral-rich environment for aging cheese.

This unique kit features four of Emmi’s renowned Kaltbach cave-aged cheeses including:

  • Kaltbach Emmentaler® AOP – a firm cheese with nutty flavor, slight acidity and a hint of herbs.
  • Kaltbach Le Gruyère AOP – a smooth, yet dense, cheese with a slight flake and pronounced crystal crunch.
  • Kaltbach Le Crémeux – a semi-soft washed-rind cheese with a melt-in-the-mouth texture and a custard-like flavor reminiscent of a soft cooked egg yolk in a bowl of ramen.

  • Kaltbach Cave-Aged Gouda – a NEW creamy cheese with a dark brown rustic rind, nutty caramel flavor and a hint of pear on the finish.

The Kaltbach Cheese Kit includes 2.25-2.5 pounds of each cheese variety, equating to half-ounce servings for nearly 300 individuals.

For more information about the Emmi Kaltbach collection visit

Media Contact:
Abby Despins

About Emmi USA
Emmi USA brings artisan cave-aged cheese, ready-to-serve fondues, and traditional and exclusive cheeses from Switzerland to the United States. Steeped in custom and culture, our expert cheesemakers use centuries- old methods to create only the finest specialties, including Kaltbach Cave-Aged Le Gruyère AOP, an epic cheese with an exceptionally intense flavor, stemming from extensive curing in our natural sandstone cave near Lucerne, Switzerland. Learn more at