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...
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....
The Bachensteiner is an Austrian soft cheese from the Bregenzerwald, its style is similar to the Alsatian Münster or the Limburger from the Allgäu. The alpine dairy is located in a wide valley basin in the Bregenzerwald, in which the traditional structures 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...
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...
Walter Rass, the cheese maker from for Kaserei Tufertschwil in the Canton of St. Gallen, Switzerland, uses his years of experience crafting Appenzellar to create an original variation of the time honored favorite: Chällerhocker. By altering the cook temperature,...
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...
Funky Monk offers us something different from the Deweer family, while remaining rooted in tradition. Belgium is well versed in Trappist style, washed rind cheeses, so it’s no surprise they’ve been able to produce another winner here While it is pungent and stronger...
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...
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