Lucerne, 28 October 2008 - Following the commencement of work on the expansion of the cheese-ageing cave in Kaltbach (canton of Lucerne), the success story of the premium cheese brand Kaltbach Cave-Aged has gained another important chapter.
In order to meet the strong growth in demand, Emmi proposes to double the length of the cave by 2010. The investments total around CHF 15 million. The cave will be extended to two kilometres in length, creating storage capacity for the next 20 years.
"The expansion of the cave opens a new and particularly important chapter in the Kaltbach story," said Othmar Dubach, Managing Director of Emmi Käse AG, on the occasion of the official start of work on the cave in Kaltbach. The sandstone cave, which is currently around 1,000 metres in length and can store around 13,000 wheels of cheese, will be extended to 2,000 metres by spring 2010. It will then accommodate up to 50,000 ageing Kaltbach cheeses. By 2010, Emmi will have invested some CHF 15 million in construction work on the cave and the surrounding buildings. In order to complete this expansion project, three new positions will be added to the existing 39-strong workforce.
Specialists working on the cave and buildings
During the construction work on the cave, which extends into the Santenberg, around 50,000 cubic metres of rock will be excavated using a machine designed for building tunnels. Rothpletz, Lienhard + Cie AG, Aarau, will be responsible for the construction work. Kistler Architektur GmbH in Brunnen is handling the architectural side. In addition to the work on the cave, some of the buildings on the site will be demolished and replaced by modern constructions. Since the cheese-ageing cave in Kaltbach is a real magnet for visitors, Emmi has decided to accommodate this aspect in the project too. Emmi has been fortunate enough to acquire the famous artist Jean Odermatt for the interior finishing work of the premises; one of his major design projects was the famous "La Claustra" Hotel in the Gotthard Massif.
Double-digit growth
The KALTBACH Cave-Aged specialities are positioned in the premium segment. Sales of the especially aromatic Emmentaler AOC, Le Gruyère AOC, Raclette and Fondue have recorded double-digit growth over the past ten years. In 2007, around 2,300 tonnes of Kaltbach specialities were sold, over half of which were marketed outside Switzerland. This positive trend is the starting point for the current construction project. Following scheduled completion of the work in spring 2010 the cave should provide sufficient storage space for the next two decades. As Othmar Dubach stresses: "Aside from all the efforts we are currently making, it is the cheese that is, and will remain, at the heart of our endeavours."