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 tackier rind than its larger siblings, and a paste with just a touch more funk, almost like well-seasoned roasted meat marinated in whey. Flavors are long and mushroomy, as if saturated in a porcini rich broth.

Located in the Allgäu region of the Bavarian Alps, Käsküche-Isny was established in 1998 by a group of ecologically minded dairy farmers, wanting to make organic cheese in a sustainable setting. Their goal was to create traditional Allgäu cheese to showcase the high quality of their Alpine milk. Today, 25 years after the dairy was founded, a group of seven farmers contribute milk daily, which master cheesemaker Alexander Diet uses to craft eight different cheeses sold at three different ages.

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