Cheese Buyer - May 2025

21 XXXXXXXXXXX EMMI KALTBACH specialityfoodmagazine are needed to consistently ensure the highest quality. A unique, expertly honed combination of ingredients go into the making of the cheese itself. “The cheesemaking process is based on genuine craftsmanship, milk of regional origin, and a deep connection to Swiss cheese tradition,” explains Roland. In small, local dairies, long-standing recipes are used – about half of the cheeses are made according to the strict guidelines of the AOP specifications, such as Gruyère, Emmentaler, or Appenzeller, all of which are made from rawmilk. Other varieties are produced according to other stringent quality standards and are pasteurized. Experienced cheesemakers carefully, meticulously, and passionately control every step of the process. An internal expert jury and While Emmi, owner of Kaltbach, is undoubtedly a large-scale business revered around the world, it would be incorrect to assume that the same is true of the stories behind Kaltbach’s cheeses. Indeed, the premium quality milk that goes into the production of these fine cheeses is sourced from a small number of diminutive farms – each home to an average of 40 cows. “Many of the dairies we work with are traditional family and multi-generational businesses – the craft of cheesemaking has been passed down from generation to generation for decades,” says Roland. “The Kaltbach team includes numerous long-term employees, some of whom have been with us for over 45 years.” This knowledge, developed over the years, is crucial because, especially in cheese maturation, a great deal of experience and a delicate touch Kaltbach master cheesemakers then select the best wheels from trusted family-run dairies that often produce just a dozen or so wheels a day; a cheese must score 19 out of 20 to be accepted for maturation in the caves. “The decisive factors are flavour, texture, hole formation, appearance – and the ability to mature for up to 12 months under the special climatic conditions of the cave,” says Roland. “Only when all parameters are ideally aligned does a cheese emerge with the potential for maturation in the Kaltbach cave.” Kaltbach: where tradition and innovation meet Today, Kaltbach cheese is one of Emmi’s most popular brands – a combination of traditional craftsmanship, innovation, and passion – and the future of cave- aged Kaltbach cheese lies in the combination of tradition and innovation. Cheese Buyer readers can play a valuable role in the future of the business by sharing the delicious taste and inspiring story of Kaltbach’s cheeses with their audiences. “We have outstanding cheese – now it’s about telling more people about the unique origin of our cheese specialties and their fascinating production history, as well as bringing them closer to the enjoyment of cave-aged cheese,” says Roland. “Our goal is to continue to delight even more cheese connoisseurs with the best Kaltbach premium cheese in the future – driven by genuine Swiss craftsmanship, high quality, passion, and decades of expertise.” Our goal is to continue to delight even more cheese connoisseurs with the best Kaltbach premium cheese in the future – driven by genuine Swiss craftsmanship, high quality, passion, and decades of expertise Sustainability plays an important role in Kaltbach’s range of fine quality cheeses. “As natural products – each cheese is made with milk, cultures, salt and rennet without additives – each cheese in the range is matured in the natural cave in an especially energy- efficient manner and under natural conditions,” explains Roland. “In this way, we combine tradition, craftsmanship, and responsibility for the future. A SUSTAINABLE RANGE DID YOU KNOW? With its selected cheese specialties, Emmi delights millions of people worldwide and was honored with 25 awards at the prestigious World Cheese Awards in 2024