Cheese of the Week: Kaltbach™ Le Crémeux
We all know that aging is a vital part of cheesemaking. The longer that a cheese matures, the more complex and sharp its flavor becomes. But when a cheese in aged natural cave, the outcome is distinctive, unique and unforgettable.
Kaltbach™ Le Crémeux develops its unique, nuanced flavor for which it is known in the Kaltbach Cave. The Kaltbach Cave is located in the Alpine Valley in Switzerland. This natural sandstone cave is over 22 million years old with a stream running through. This river keeps the cave at 96% humidity which gives Kaltbach™ their distinctive flavor and texture. You can take a virtual tour of the Katlbach cave on the Emmi Kaltbach™ website! Click here to check it out.
Le Crémeux is a washed-rind cheese that is aged for a minimum of 4 months. It is made in the Emmi cheese facility located in Emmen, Switzerland, with pasteurized cow's milk and cream before aging for 4-5 months in the Kaltbach Cave. The mineral-rich air and constant humidity of the Kaltbach Cave results in a creamy cheese with a truly out-of-this-world flavor. Its umami flavor has been described by the producer as reminiscent of caramelized butter, chicken stock and soft cooked egg yolk. "Distinctive, special and classically Kaltbach". It has a semi-soft, melt-in-your-mouth texture.
Kaltbach™ Le Crémeux goes best with sweet pairings like honey, pomegranate, pineapple, blackberries and raspberries. Complement the nutty flavors of this cheese by pairing with roasted nuts and wheat crackers. And to sip on: Rosé, Chardonnay or Champagne.
Header images by Emmi USA via their Facebook Page.