Integrated PR Kaltbach
There are only a few places in the world where the conditions for cheese ripening are optimal by nature. The cave in Swiss Kaltbach is such a place. This is where only the very best cave-ripened cheeses such as Emmentaler AOP, Le Gruyère AOP and Raclette mature.
For Kaltbach, we continuously provide various PR and communication activities, the overall challenge of which is to seduce the Dutch consumer to buy Swiss cheese more often.
We attended for instance the Bacchus wine festival and an annual lunch for food bloggers and the press, presenting the Kaltbach cheeses. This resulted in a collaboration with food blogger Pauline’s Keuken. Subsequently, she presented the Kaltbach cheeses at a pop-up cheese fondue stand in the Amsterdam Foodhallen.
We also sent a very special product mailing to the press: a stone from the caves in Kaltbach containing the cave-ripened cheeses. Watch the video below, made by one of the journalists who received this mailing.
Continuous free publicity, visibility among consumers and professionals.