Swiss cheeses Kaltbach Emmentaler and Kaltbach Le Gruyère are available to caterers in 1.6kg and 1.2kg cuts.
Emmi uses a cave-ageing process to refine the cheese. After three months, the best wheels of cheese are selected from 10 traditional village cheese dairies in Switzerland to spend 300 days in the Emmi sandstone ripening cave. Kaltbach Le Gruyère and Kaltbach Emmentaler are naturally ripened for at least 12 months.
The nutty, tangy Kaltbach Emmentaler has a natural black-brown rind. The Kaltbach Le Gruyère is a full-flavoured, smooth, raw-milk cheese that requires greater care than the Emmentaler. In the ageing process its rind turns a softer rustic brown and the cheese has a tender, melt-in-the-mouth texture. It has a spicy flavour but leaves no hint of saltiness or sharpness.
To buy it, call 020 8875 2540Emmi UK