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In the Santenberg sandstone mountain near Lucerne, Switzerland there is a cave with 94% air moisture and a steady temperature year-round of 10 to 12.5 degrees Celsius. Which turns out to be the perfect conditions to ripen cheese, as the folks at Kaltbach found out half a century ago when they ran out of storage space and so squirreled away some wheels in the cave. The cheese rinds began to change colour, but they found that inside, the cheese was ripening into a perfect consistency and taste. Kaltbach now ripens six different cheeses in their cave, including this month's featured cheeses, Le Chèvre and Le Crémeux.
Le Chèvre
- goat's milk
- semi-soft
- fruity, creamy flavour
- hint of walnut
- dark rind
Le Crémeux
- cow's milk
- semi-hard
- smooth texture
- black-brown rind
- pairs with fresh fruit
