The famous holes make Emmentaler one of the most known Swiss cheese. However, it's not just its characteristic holes that make Kaltbach Emmentaler unmistakable but also its black-brown patina. The Emmentaler matures in the cheese dairy for 3 months before resting for at least 9 months in the Kaltbach caves. During the cave-ageing process white crystals and drops of water are formed from the cheese, these are known as "tears of joy". "Tears of joy" indicate the finest quality in the cheese. Its tangy nutty flavour and crumbly texture, is what makes this Emmentaler a Swiss classic - a true indulgence for the Swiss cheese connoisseur.