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 works to ripen 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.
“Kaltbach Cave-Aged Gouda matures alongside hundreds of other wheels inside the Kaltbach Caves,” says Franz Kottmann, master cheesemaker and project leader for the Kaltbach Cave-Aged Gouda. “The natural environment of the cave and flora from the other cheeses gives it its distinctive rind and a flavor unlike any other Gouda cheese.”
The Kaltbach line now comes in new 5-ounce packages for retailers, while quarter wheels will be available for foodservice professionals this spring and whole wheels for retailers this fall.
Emmi Roth also developed new Green Goddess Gouda, which delivers a creamy texture carefully infused with classic, fresh herbs like tarragon, chives, parsley and garlic for any sandwich, panini or snack.
Roth Green Goddess Gouda is available for retailers in 7.5-pound loaves and 6-ounce retail cuts.
