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 maturing period in the brick cave. A real Regional specialty cream step quality Wiggensbacher – Uriger (Rustic) Allgäuer vaulted cellar, it develops its easily spicy taste with a nutty note. With its creamy, smooth texture fine red smear bark and the particularly delicate, milky-nutty flavor the Uriger doesn't just let cheese connoisseurs do that mouth watering.

Located in the City of Kempten region in the rolling foothills of the Alps, Bio Schaukäserei Wiggensbach represents the union of eighteen local organic farms who wanted to highlight the beauty of their high quality milk.

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