Often, when a cheese is called cave aged, it is actually aged in a cellar. Not so for Kaltbach Le Cremeux! In 1953, cheesemakers from Lucerne found a winding network of 22 million year old sandstone caves and realized it would be the perfect place to age cheese. A river running through the caves and the porous stone walls keep the environment at a very stable humidity and temperature. Although the caves stretch for over a mile, there is limited space, so not everything produced by Emmi-Roth cheesemakers, like the Kaltbach, is aged there. Affineurs, or cheese agers, choose the best wheels from batches of Gruyere, Emmentaler, Kaltbach, and others for this extra special aging treatment.