Description
Kaltbach Alpine Creamy Cheese
About Kaltbach Alpine Creamy Cheese
Kaltbach Alpine Creamy Cheese captures the essence of Swiss mountain cheese; creamy, rich, and unmistakably Alpine. Whether enjoyed on its own, in a fondue, or paired with wine, this cheese brings the unique character of the Swiss Alps to your table.
Kaltbach Alpine Creamy is made by Emmi, a Swiss dairy known for making great cheese from good milk. It comes from the Kaltbach region in Aargau, famous for its natural caves, ideal for cheese ageing in cool, steady air. These caves give this cheese its unique character.
Made Slowly, with Care
Swiss cheesemaking, especially in the Alps, involves using summer milk and ageing cheese in caves, creating deep-flavoured varieties. Kaltbach Alpine Creamy continues this tradition.
Emmi created this cheese to celebrate the best of Swiss cheesemaking. The cheese ages in those famous Kaltbach caves, absorbing all the flavour the natural setting has to offer. It’s a mix of old-school methods and a bit of modern know-how, so you get a cheese that’s both consistent and full of character.
It is made from pasteurised cow’s milk from local Swiss farms, using traditional techniques. It’s a hard cheese with a smooth, slightly spreadable texture, not crumbly like some older Alpine cheeses. That makes it a bit of an exception in the world of Swiss cheese.
Its unique character comes from months in natural caves, where the rind browns and the interior keeps a gentle yellow-gold hue.
The caves themselves are a bit magical, always cool and just the right amount of humidity, which helps the cheese age evenly. That’s what gives Kaltbach Alpine Creamy its smooth, creamy texture and that rich, buttery taste. The caves add their own little twist to the flavour, too.
Kaltbach Alpine Creamy – Jen’s Tasting Notes
Kaltbach Alpine Creamy is smooth, rich, and creamy, with a gentle tang that grows stronger as it matures. Its aroma is gentle and welcoming; think fresh milk, a bit of butter, and just a hint of earthiness from its time in the caves. It’s not one of those cheeses that takes over the room, so if you like your cheese on the milder side, this one’s a good pick.
It is firm enough to slice but soft enough to spread. It melts in your mouth and maintains a pleasant lightness. Its flavour is mild but complex: buttery, slightly nutty, like toasted almonds or hazelnuts, with a gentle tang. As it ages, sweetness and earthy cave notes emerge. The richness is perfectly balanced by gentle acidity, providing a flavour that’s neither too strong nor too mild.
How to Serve and Pair Kaltbach Alpine Creamy
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: Pair with an unoaked Chardonnay; its fresh acidity and apple notes cut through the creaminess beautifully.
- Something a little different: Keep it local and try a crisp Swiss lager; it accentuates the cheese’s smoothness
- On the plate: A crusty baguette or sourdough complements the cheese perfectly. Add dried apricots or figs; their sweetness heightens the cheese’s nutty notes.
- In the kitchen: Fondue is a classic use; this cheese melts smoothly, creating a velvety pot of Swiss goodness.
Jen’s note: The black rind on the outside of this cheese looks plastic but it is actually completely natural and edible!
Buying Kaltbach Alpine Creamy
- Brand or Producer: Emmi
- Product name: Kaltbach Alpine Creamy
- Milk: Cow
- Country: Switzerland
- Region: Aargau
- Strength: Medium
- Vegetarian: No
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £3.65
- 500g wedge, £18.25
- Whole wheel (approx. 4kg), available to pre-order
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt, cream (MILK)
