The recipe for the Allgäu cheese, which is now protected by copyright. Bergkäse has evolved over many centuries. It reflects the landscape of the Alpine foothills with its climate and is an expression of the symbolic coexistence of people and animals in it. Allgäu...
Good Mood is another, luscious washed rind cheese from Bio-Käserei Wiggensbach. After aging in their cellars for six weeks, the rind of the cheese is coated with the same blend of spices used in the production of Alp Blossom. The addition of the spices here helps to...
Hornkäse is a special project from cheesemaker Albert Kraus. Unlike his other cheeses, milk for Hornkäse does not come from his brother’s neighboring farm, but rather a co-op of biodynamic farmers raising herds of horned cows. Choosing to leave the horns on their...
Red Casanova highlights the exceptional quality of the milk produced by the farmers who belong to the cooperative dairy Bio-Käserei Wiggensbach. The texture of this washed rind cheese is absurdly rich, and velvety smooth. When it comes to flavor, Red Casanova...
The Schattbuch pepper cheese is named after the Michelin star restaurant of the same name in Amtzell in the Allgäu. That's no coincidence: on the one hand, cheesemaker Albert Kraus is a big fan of the restaurant's innovative cuisine, and on the other hand, the...
The pastures of the Bregenzerwald in Vorarlberg are high up in the mountains, at 930 to 1500 meters above sea level, and they offer the Brown Swiss herds a wide variety of the best grasses and herbs. This means: good milk with a lot of character and expression all...
Spicherhalde Alpkäse is made by the Vogel family at their chalet dairy on the border of Germany and Austria. The cheese is a seasonal expression of their summer pasture, produced only during these summer months. Using homemade rennet, curds are cut and gently stirred,...
A falling star from Käsküche Isny, Sternschnuppe has a flavor and texture all its own. More open in texture than many cooked and pressed Alpine style cheeses, the paste is semi firm with small eyes throughout. Smeared with a red wine and herb wash, Sternschnuppe has a...
The wallop of flavor is overtly nutty, acidic and salty but a fudgy texture smoothly pulls all the intensities of this hard cheese together. A dark rough rind emerges through white wine and herb brine washings. Located in the Allgäu region of the Bavarian Alps,...
The Uriger Cheese is made from our own, pure organic Hay milk produced and in traditional artisanal manufacture at a high quality processed cheese. Its creamier Dough is made with before the maturing process Schabziger clover seed refined. During the six to eight-week...
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