Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/567722
Te gratifcation is instant. Te cheese, however, took 300 days to age in a 20-million-year-old cave. Cave-Aged Le Gruyère® AOP | Cave-Aged Emmentaler® AOP | Cave-Aged Alpine Extra I n t h e K a l t b a c h C a v e s n e a r L u c e r n e , S w i t z e r l a n d a l i m i t e d n u m b e r o f c h e e s e s m a t u r e u n d e r t h e w a t c h f u l e y e s o f o u r c e l l a r m a s t e r s . O n l y a f e r t h e y h a v e r e a c h e d t h e p i n n a c l e o f f a v o r a n d a r o m a a r e t h e y c r o w n e d w i t h t h e K a l t b a c h l a b e l . O n e t a s t e a n d d e v o t e e s k n o w t h e y a r e e n j o y i n g t h e m o s t d e c a d e n t c h e e s e s i n t h e w o r l d . T e g r a t i f c a t i o n i s i n s t a n t . T e c h e e s e , h o w e v e r , t o o k 3 0 0 d a y s t o a g e i n a 2 0 - m i l l i o n - y e a r - o l d c a v e . C a v e - A g e d L e G r u y è r e ® A O P | C a v e - A g e d E m m e n t a l e r ® A O P | C a v e - A g e d A l p i n e E x t r a I n t h e K a l t b a c h C a v e s n e a r L u c e r n e , S w i t z e r l a n d a l i m i t e d n u m b e r o f c h e e s e s m a t u r e u n d e r t h e w a t c h f u l e y e s o f o u r c e l l a r m a s t e r s . O n l y a f e r t h e y h a v e r e a c h e d t h e p i n n a c l e o f f a v o r a n d a r o m a a r e t h e y c r o w n e d w i t h t h e K a l t b a c h l a b e l . O n e t a s t e a n d d e v o t e e s k n o w t h e y a r e e n j o y i n g t h e m o s t d e c a d e n t c h e e s e s i n t h e w o r l d . T o © 2015 Emmi Roth USA | emmiusa.com | Monroe, WI Winter Fancy Food Show Booth 4911