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. The humidity from the river that runs through the natural cave system allows the flavors to become deep and nutty through long aging, while remaining perfectly soft in texture.