CAVE AGED TO PERFECTION
|Switzerland – one of the smallest countries that delivers some of the biggest flavours and Kaltbach Cave Aged Le Gruyere AOP leads the way.
“It all begins with the milk” says Joe Dal Ferro, president of Switzerland Cheese Marketing Inc. “Swiss cows are pasture fed a diet of grass or naturally dried hay – nothing else. This results in a very high quality milk that forms the base for our cheeses.”
Switzerland Cheese is naturally delicious. It is guaranteed GMO free, in fact, the import and use of GMOs is strictly prohibited in Switzerland, and it’s also lactose and gluten free. Well over 60% of Switzerland is agricultural pastureland, the majority of which is occupied by family run farms. Almost 80% of these farms have less than 30 cows, each meticulously cared for and Switzerland boasts one of the highest standards of animal welfare in the world. This all translates to high quality, mouth-watering cheese while helping to preserve the beauty and integrity of the country’s cows, pastures and grasslands.
“Most Swiss cheese, including our Kaltbach Cave Aged Le Gruyere, are produced from unpasteurized milk under the strictest health and safety guidelines,” continues Dal Ferro. “This natural method is what gives our cheese its rich, buttery flavour.”
Switzerland cheeses are delicious, and they’re healthy too! The cheese is packed with essential omega-3 fatty acids and calcium. While all good things should be enjoyed in moderation, one of the best things about Switzerland’s cheeses is that they are made using only the highest quality ingredients and clean dairy practices. The result – high quality, protein-rich products that deliver unmatched flavour and texture.
“Be sure to check the ingredient list” says Joe, “the smaller the list, the better.” Kaltbach Cave Aged Le Gruyere AOP is made from four simple ingredients: unpasteurized cow’s milk, bacterial culture, rennet, and salt. Rennet is a complex set of natural enzymes that separates milk into solid curds for cheese making and liquid whey.
“We’re proud of our AOP designation” continues Joe. “AOP is a protected term of origin that represents a guarantee of a high quality product obtained, manufactured and processed in a particular area of origin. Look for the AOP designation for quality, authentic Kaltbach cheese.”
The real secret of Kaltbach Cave Aged Le Gruyere can be found right in its name. This cheese is aged for a minimum of nine months in a labyrinth of sandstone caves, complete with a meandering creek. The caves create a perfect environment for aging cheese and cave masters meticulously monitor the aging process.
Only the best dairy is suitable for this long and careful aging process. Local cheese masters call on their years of experience to create 35 kg wheels of Le Gruyere. Three months from its date of production the local cheese makers are inspected by Kaltbach cave masters who select only the highest quality wheels for maturation in the Kaltbach caves.
Once the cave master is content that the cave aged Le Gruyere has fully matured does it make its way to our shelves. Kaltbach Cave Aged Le Gruyere is famous for its fruity and tangy flavour profile and its signature dark rind.
Kaltbach Le Gruyere is a genuine classic among Swiss hard cheeses and it has been for a long long time. The long history of cheese making in the Gruyere region dates back to the 1100s. Its strong and smooth flavour that is neither salty nor sharp, and its crumbly nature makes it a favourite on cheese platters and a frequent award winner at international cheese competitions.
Like any fine cheese, Dal Ferro says that Le Gruyere is best enjoyed raw with some dried fruit and nuts and a glass of white wine. Le Gruyere is also known for its excellent melting properties making it the go-to anchor cheese for fondue and countless other recipes.