54,000 Cheese Wheels in the Kaltbach Cave – A Treasure Worth Over €22 Million!

In the heart of Switzerland, hidden within sandstone layers formed during the last Ice Age, lies the Kaltbach Cave – a unique site where over 54,000 cheese wheels rest in perfect harmony with nature. This gastronomic treasure includes famous varieties like Gruyère AOP and Emmentaler AOP, which develop their distinctive aroma and texture while maturing in this natural cave.

According to data, the cave houses 40,000 Gruyère AOP wheels and 14,000 Emmentaler AOP wheels. With an average market price of €25 per kilogram for Gruyère (one wheel weighing about 35 kg) and €20 per kilogram for Emmentaler (one wheel weighing about 85 kg), the total market value of these cheeses exceeds €22 million!

The Magic Inside the Cave
The Kaltbach Cave is no ordinary cave; it is a natural refrigerator, perfectly designed by the sandstone itself. Thanks to its ability to absorb and release moisture, the sandstone maintains 96% humidity and a stable temperature of 11°C (53°F). These conditions support the growth of specific microbes that contribute to the development of complex aromas and the unique taste of the cheeses.

The maturation process involves not only natural influences but also human expertise. During the aging period, the cheeses are regularly turned, washed, and brushed with a saline solution, while master affineurs carefully monitor their progress. The distinctive black patina that forms on the cheese rind is not just a visual detail but also a hallmark of their origin in this renowned cave.

Tradition, Science, and Art
The Kaltbach Cave has been used for cheese maturation since 1953 and has been managed by the Emmi company since 1993, which has perfected the process. Production begins on local farms, where high-quality milk is sourced from cows grazing on Alpine pastures. The milk undergoes precise preparation and fermentation stages before being transported to the cave.

Gruyère AOP matures in Kaltbach after an initial seven-month aging period in Moudon, while Emmentaler AOP arrives after three months of aging. Upon arrival, each wheel undergoes inspection to ensure its composition and quality.

A Tourist Attraction and Gastronomic Experience
In addition to production, the Kaltbach Cave attracts over 50,000 visitors annually from around the world. Tourists have the opportunity to explore this unique space, enjoy tastings, and learn more about the science and art of cheesemaking. One of the highlights of the tour is tasting cheese directly in the cave, where the true character of its flavor can be appreciated.

For those seeking more, workshops on cheesemaking are available, along with a store offering cheeses and other local delicacies. The cave is also easily accessible – located just 30 minutes from Lucerne, reachable by car or public transport.

A Natural and Cultural Treasure
The Kaltbach Cave is more than just a place for cheese maturation – it is a symbol of perfect harmony between nature, tradition, and human craftsmanship. With its rich history, unique geology, and unparalleled flavors, this cave remains one of Switzerland’s most significant gastronomic jewels.

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