Kaltbach Emmentaler AOP
Kaltbach Emmentaler is left to ripen for at least 12 months – the cheese is kept in the dairy for the first three months and then in caves for at least nine months. The long ripening period results in a spicy, nutty flavour. The aroma remains pure and mild. The cheese has a blackish brown rind and a smooth, semi-firm texture that cuts easily.
Emmentaler Surchoix AOP
This cheese is ready for consumption after 8-9 months. By this time, the rind has turned an ivory or pale yellow colour. The cheese has a wonderfully nutty flavour and a relatively mild aroma. It is easy to cut and has a smooth, semi-firm texture.
This cheese has a mild, pure aromaand a slightly sweet, nutty flavour. It has a smooth texture that is easy to cut and is dotted with regularly spaced, clean holes. It is produced using Swiss organic milk.