|Sadly, this one never made it off the editors desk|
Once I pulled the plastic wrap off my little slice of the Extra I was hit by the wonderful grassy damp soil smell of a good cave aged alpine style cheese. One of my favorite things about this style of cheese is the immediate aromatic punch when I eat the very first piece. It's like a nose full of heavenly pepper, moist earth, and animal. More subtly, and then growing as the piece is slowly consumed, notes of molding hay and a low acidity cut in. This I find to not be a terribly salty cheese, nor does it have much sweetness, hence I think it would be an interesting alternative to the ol' fondue stand by of classic Gruyere.
The texture of Kaltbach Extra is more forgiving than its Gruyere cousin. It initially has a dense supple pack like cool fudge, then breaks down as it's eaten into a delicate fine graininess that is pleasing in it's texture. I find this kind of mouth-feel to be common in high alpine cheese. Though this cheese if not quite as hard as the a fore mentioned Gruyere.
Miraculously I didn't inhale the entire piece in one go. There was enough left to share with friends later that day and it was met with exclamations of "I don't just want cheddar anymore!".
I love my job.