One of the most known Swiss cheeses, Emmentaler cheese is famous for its open texture or 'eyes'. However, Kaltbach Emmentaler AOP is more than just the characteristic holes. It is about the hallmark black-brown patina that develops as the cheese matures for 3 months in the cheese dairy and for more than 300 days in the sandstone caves of Kaltbach. During this maturation process, white crystals and drops of water are formed from the cheese, known as "tears of joy". These "tears of joy" are a sign of quality in the cheese. The cave maturation results in a tangly nutty flavour and crumbly texture, typical of the fine Swiss classic from the caves. This genuine classic tastes delicious with dried apricots, caramelized onions, bacon, cheese plates, panini, casseroles, gratins. Try pairing the cheese with drinks such as Chardonnay, Zinfandel, Syrah, black tea for a great combination.