One of the first cheeses produced by Albert Kraus, Alex is named for the German rail line that connects the Alpine region of the Allgäu where the cheese is produced, to the more urban area surrounding Munich. Albert exclusively uses milk from his family’s herd of...
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...
For the production of the Allgäuer Hornkäse, only fresh Bioland hay milk from cows who has horns is used. It forms the basis for this very creamy, high-quality semi-hard cheese specialty. The cheese matures for at least 9 months in the local natural brick stone cellar...
Produced by the Käserei Gast in the Allgäu region of Germany, this Limburger is great browned. under the broiler with dark bread, or slice it thin and top with onions, oil, and vinegar. Meinrad Gast’s small cheese dairy produces mainly Allgäuer Limburger and Romadur....
This cheese from the Hofkäserei Kraus cheese dairy pays homage to the floral world of the Alps. It is refined with a diverse combination of dried flower petals, herbs and spices that grow in the meadows around the cheese dairy. Alp Blossom is not only photogenic and...
Alpencheddar? Can you do that? Yes, you can, and why not. The Kaeskuche's contacts with the best cheese makers worldwide have resulted in this unusual, innovative and absolutely delicious new cheese. It is produced in the Kraus cheese dairy in Ebersbach in the Allgäu....
Bachensteiner is a semi-soft, smear-ripened cheese from the Vorarlberg state in western Austria, which has similarities with the Alsatian Münster and the Limburger from the Allgäu. Bachensteiner gets its name from its oblong-rectangular shape and the reddish color of...
For us, the FlowFood Festival Cheese in BRA (I) is associated with hardly any other person as much as Giorgio Cravero. The family of Giorgio Cravero has been selecting and maturing Parmigiano Reggiano there since 1855, so we couldn't leave it untried to make...
The basic cheese of the Blaublüter is the same they use for Red Casanova. The blue cheese is made through hand pricking with Penicillium roqueforti cultures and patience, effort and tinkering. However, the cheese get his name because it was first sold at the...
Chiriboga Blue is named after its "inventor," Ecuador-born cheesemaker Arturo Chiriboga. He worked for a long time at the Obere Mühle organic show dairy in Bad Hindelang, where he developed this extraordinary recipe that even convinced blue mold skeptics. Because of...
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