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In the Werdenfelser region of the Bavarian Alps, the cattle graze on wild herbs and flowers that blanket the meadows in spring and summer. In the winter, the cattle eat perfumed hay harvested from these very same pastures. Thus, year-round they produce an aromatic, silo-free milk that is especially prized for its nutritional qualities. The local farmers use this raw milk to make a traditional High Alps cheese known as Hochalpkäse in German.

Schönegger's King Ludwig version is noted for its complex flavor that is hearty and fruity, yet as delicate and herbaceous as a breath of fresh mountain air. The interior is firm with very small, regular holes. This 65 pound wheel is aged for 18 months, during which time it develops a sturdy, inedible rind and characteristic crystals which form during the aging process. 48% fat in dry matter.

High Alps Cheese is a sociable cheese, appealing to fans of Swiss, Gruyère, Appenzeller, and Cheddar alike. It is just wild enough to satisfy the palate that craves fruit, earth, and spice. Yet, it is mild enough for young cheese lovers.

• Made from unpasteurized cow's milk.
• Whole form is 70 lbs.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.