To bears emerging from their winter hibernation, one of their first and favorite foods is Bärlauch (Allium ursinum). Bärlauch translates from German to "bear's garlic", and people living in the Bavarian Alps have known this tasty herb for thousands of years. Archaeologists discovered traces of wild garlic at alpine sites settled by Germanic tribes during the Neolithic period.
Today, Bavarians still anticipate the annual arrival of wild garlic, one of the first plants to appear after the melted snows of March and April. Soups, cream cheese, salads, and pasta dishes featuring wild garlic recall the plant's traditional healing properties and welcoming antidote that refreshes and wakes the body from its from winter slumbers.
Schönegger Käse-Alm uses wild garlic to enhance this semi-hard, seasonal cheese made from the raw milk of cows that graze on nearby mountain meadows. During an eight week ripening period, the extremely pungent cheese is saturated with a mixture of fines herbs, which impart a hearty, aromatic flavor.
Serve Wild Garlic Cheese with a whole-grain, artisanal sour dough bread and a frothy mug of ale and taste Bavaria's blue sky, clear streams, and flower-covered mountain pastures in cheese form.
- Made from unpasteurized cow's milk.
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Photo depicts whole 12 lb. form of cheese.
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We cut and wrap this item by the 1/2 pound.
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Please contact us if you would like to purchase the whole form.
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Size:
8
ounces
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Item:
7059S
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$5.99
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