Onctueux de Kaltbach is a semi-firm, pressed cheese made from pasteurised cow’s milk, enriched with Swiss cream and aged deep underground in the legendary Kaltbach sandstone caves of Switzerland. Crafted with precision and patience, it offers a uniquely smooth, creamy experience wrapped in earthy alpine tradition.
While the cheese is technically a semi-hard style, its rich texture and luxurious mouthfeel set it apart—true to its name, Onctueux is remarkably creamy, with a silky, dense paste that melts on the tongue.
Key fact:
Rennet Type: Animal rennet
Style: Uncooked, pressed
Classification: Artisan
Shelf Life:7-10 days, this product is cut to order
Goes well with:Wines of the Jura, Champagne, Chardonnay, Viognier, Riesling, Pinot Noir
Similar cheeses:Gruyere, Appenzel
Details
A Cave-Aged Marvel
Aged in natural sandstone caves located 15 metres below ground, Onctueux benefits from the 95% humidity and constant 12.5°C temperature of the Kaltbach grotto—a formation sculpted by water and ice over 22 million years. The porous nature of the rock and the specific microflora of the cave create the ideal environment for developing deep, nutty, and complex flavours.
These caves, discovered as a maturing site for cheese in 1953, have become one of Switzerland’s most iconic affinage locations. Here, each wheel of Onctueux is selected and matured with care until it reaches its peak texture and flavour.
Flavor and Texture
Texture: Smooth and dense, with a soft, creamy interior despite its semi-firm structure. Thanks to added cream, the paste is rich and melt-in-the-mouth, yet holds its form beautifully.
Flavor: Delicate and rounded with notes of toasted hazelnuts, alpine butter, and fresh cream. There's a clean sweetness, a touch of salt, and a long, gentle finish with a hint of cellar mustiness from the rind.
The signature black-brown rind is natural and part of the aging process in the cave, adding visual contrast to the golden-yellow interior.
Pairing Suggestions
Food: Try with fresh fruit, toasted walnuts, or crisp apples. Melt it into a Rösti, bake into savory pastries, or use in a cheese fondue for a richer, creamier twist.
Wine: Pair with a dry Riesling, a crisp Swiss Chasselas, or a light, mineral Chardonnay.
