Hofkäserei kraus fotos

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At his dairy on the edge of the Bavarian Alps cheesemaker Albert Kraus makes Alp Blossom with milk from his brother’s herd of Brown Swiss cows that graze just down the road. Well, for the very good reason that the cheese is covered edge to edge with flowers and herbs plucked from Alpine fields!

But let’s go back to the beginning. Albert ages the wheels for about seven months before they are coated with various combinations of marigold, rose, parsley, cornflower, rosemary, savory, oregano, lavender, ginger, paprika, onion, and garlic.

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SALES MATERIALS: ONE SHEET I SPEC SHEET I IMAGES

FORMAT: 13lb wheel

TYPE: Cooked/pressed washed rind

MILK: Brown, Swiss, unpasteurized cow

RENNET: Traditional calf stomach

PRODUCER: Albert Kraus, Hofkäserei Kraus

REGION: Bavaria, Germany

AGE: 7 Months

PROFILE: Dense, semi firm texture with herbaceous aromas permeating the paste.

Grate Alp Blossom into savory muffins, a quiche, or fondue, flowers and all.

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It’s time to celebrate your year! Why does this cheese bring on such a delightful fantasy? This milk comes from two traditional Allgäu farms that are only five Kilometers away from the cheese dairy.

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Alp Blossom

from $20.00

Alp Blossom helps us daydream.

Or just have a slice with a cool glass of white wine, perhaps while skipping through a field, making our daydream into reality!

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Texture: Firm
Milk Type: Cow
Milk Treatment: Raw
Rennet: Animal
Producer: Albert Kraus, Hofkäserei Kraus
Region: Bavaria
Country: Germany

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That makes it something really special, also as a partner to wine.
Albert Kraus and his team have been producing cheese from the best Allgäu milk since March 1999 at the Hofkäserei Kraus cheese dairy in Ebersbach near Obergünzburg. That's no coincidence: on the one hand, cheesemaker Albert Kraus is a big fan of the restaurant's innovative cuisine, and on the other hand, the employees love the cheeses from his farm cheese dairy.

Now made in Germany at Hofkäserei Kraus, comes everyone’s favorite flower covered cheese, Alp Blossom. Paying tribute to the Alpine environment that helps shape and flavor the milk used in production, this cheese is coated in a diverse combination of dried flower petals, herbs, and spices that grow out in the pastures surrounding the dairy.

Utilizing raw, unskimmed milk, the already present floral and herbaceous notes of the cheese are further drawn out by the addition the rind. Not just photogenic and beautiful, Alp Blossom has deep flavors and prominently stands out on any cheeseboard.

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The starting point is a traditional Allgäu semi-hard cheese of the best Kraus quality, which is then refined with five very special types of pepper selected by the Restaurant Schattbuch team.

SHADOW BLOSSOM (6 Pfeffer)

The Schattbuch pepper cheese is named after the Michelin star restaurant of the same name in Amtzell in the Allgäu. Relive your best memories now. The herbs and flowers add a pleasant flavor to the smooth, semi-firm paste, which tastes of almonds, caramelized onions, and butter.

After a lot of "talking shop" together during a few dinners, this completely new creation came about.