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....
Cabriolait represents the amazing relationship Kaasaffineurs Van Tricht maintains with the dairies of Belgium, and what we hope to achieve for our work with our partners abroad. Sourced from a producer who strives for the best possible quality in their cheese, and...
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...
The Emmentaler who didn’t want to be an Emmentaler……In search of a change, the young Emmentaler meets our cheesemakers with their creative ideas. In the Güntensperger cheese cellar, he takes a lot of time for his transformation. After around 9 months care in the damp...
Monks love cheese and beer so it was obvious to us to bring these products together. The Drunk Monk gets a beer wash, even its own beer bath, per cheese. The name of the beer is Rex: a beer that we designed to combine with different cheese types. The paste is semi...
Like many chefs have a signature dish, this cheese must be Belgium’s signature cheese style: the abbey cheese. These cheeses are made by monks in one of the many abbeys where beer is often brewed as well. With this cheese, we combine a traditional cheese type with a...
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...
Within the approx. 60 Gruyère dairies in Switzerland there are just a handful of producers who can claim that their cheese is on top quality for all ageing profiles. Together with Gourmino, the international award winning affineur, we were able to source one of these...
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...
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