Emmi, Fitchburg, Wis., announced a new addition to its Kaltbach family of cheeses.
Made with milk from dairy farmers in central Switzerland, Kaltbach Cave-Aged Gouda naturally ripens for three months before curing in the mineral-rich environment of the sandstone Kaltbach Caves. Once inside the cave, the Gouda is placed on a wooden board and hand-smeared with a saltwater wash. The natural moisture in the cave’s air then ripens 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.