date:Jan 31, 2019
Emmi Roth, Fitchburg, Wis., announced a new addition to its Kaltbach family of cheeses.
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 caves air then works to ripen the cheese while imparting flavors from the other Kaltba