Under the Santenberg Hills in Lucerne, Switzerland, is the 22-million-year-old Kaltbach Cheese Cave. Twhere cheese is crafted like nowhere else on earth.
At the heart of this secret subterranean world is a dedicated group of ten complete nutters, sorry ‘cheese affineurs’, known as the Kaltbach Cave Masters. Year-round, they work to produce a range of artisanal and award-winning Swiss cheeses.
Michu, one of the Kaltbach Cave Masters
‘Dairy is in my DNA – my father was a farmer, and I began my career as an apprentice in an Emmentaler cheese dairy.My connection to cheese is not just professional, it’s personal, rooted in family, tradition, and the land itself.
My favourite part of each day will always be walking through the tunnels. The sound of the stream running through the cave, the earthy smell of aging cheese, and witnessing the transformation of each wheel of cheese. It never gets old.
Conditions mean time underground is limited – no more than two hours at a stretch, with breaks in between.
All our cheeses begin their journey on a small network of just 12 family-run farms. With herds of no more than 20–60 cows.
Cows are sacred in Swiss culture, after all they help produce two of Switzerland’s most notable products – cheese and chocolate. In summer, the cows graze freely at high altitudes, returning to the villages in autumn. Their homecoming is marked by Alpabfahrt – one of Switzerland’s most beloved traditions, where cows adorned with flower garlands and bells are welcomed back with cheering crowds to thank them for a successful agricultural season.
Traditional Cheese-Making, Modern Precision
Once the cows are milked, the process begins in 6,500-litre copper vats, or Kessi, where carefully selected cultures are added – including the bacteria responsible for Emmentaler’s signature holes. After cutting, heating, pressing, and a 48-hour salt bath, the cheese is matured in cellars for three months before moving on to its final, defining stage: the Kaltbach Cave.
Only the Best Make it Below
Not every cheese earns a place in the Kaltbach Cave. We visit each dairy and select only the cheeses of exceptional quality. It takes years to develop this instinct. My mentor taught me to trust my senses – the feel, the smell, the subtle signs of a cheese with potential and it’s something I’m passing on to future generations.
The Art of Aging
Inside the cave, each cheese has its own rhythm of aging and is placed on a tailored journey, guided by its texture, moisture, and character:
· Kaltbach Creamy – 4 months
· Kaltbach Truffle – 4 months
· Kaltbach Gouda – 6 months
· Kaltbach Appenzeller – 7 months
· Kaltbach Le Gruyère AOP – 12 months
· Kaltbach Emmentaler AOP – 12 months
The cave’s natural microclimate – a constant 12.5°C and 95% humidity – creates the ideal environment for maturation.
A Mark of Excellence
Two of the cheeses – Kaltbach Le Gruyère AOP and Kaltbach Emmentaler AOP – proudly carry the Appellation d’Origine Protégée (AOP) label, the gold standard of authenticity and quality, much like Champagne or Parmigiano Reggiano.
At Kaltbach, their fastidious dedication to quality and our craft has earned global recognition – including 25 medals at the World Cheese Awards, with multiple golds.
Take a moment to appreciate the journey behind each wedge. Behind every bite lies a hidden world – and the care of the Cave Masters who walk miles underground to turn milk, time and tradition into something truly extraordinary.