Speciality Food September 2025

specialityfoodmagazine.com 33 6 KALTBACH CREAMY E nhanced with extra cream, this a ward-winning cheese melts delicately on the tongue, its silky texture and rich flavour making it a favourite among connoisseurs. Pairs with honey, blackberries or pineapple and shines in a salad with lemon vinaigrette and pomegranate. A crisp Gose or bright Chardonnay completes the indulgence. AD SHOWCASE 8 EMMI RACLETTE Made from the finest Swiss milk and naturally lactose-free, this Raclette melts to perfection – rich, smooth, and full of flavour. Traditionally served with small potatoes, pickles and pepper, it’s also ideal for gratins, jacket potatoes or grilled toasties with ham, tomatoes and onions. 5 KALTBACH GRUYÈRE AOP Crafted using time- honouredmethods and aged in our sandstone cave for up to 12 months, this cheese develops a fruity tang and delicate salt crystals under the care of our Cavemasters. Its rustic rind and tender texture pair beautifully with honey, almonds or white chocolate. Melt into a ham sandwich or enjoy with Burgundy or single-malt Scotch. 7 6 8 7 KALTBACH FONDUE Crafted from our finest Kaltbach Le Gruyère AOP and Emmentaler AOP, this fondue blend is aged in the sandstone cave for exceptional depth and creaminess . Intensely aromatic and beautifully smooth, it transforms any fondue evening into a flavourful celebration. Pair with crusty bread, pickles – and good company.