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Alp Drackloch by Rolf Beeler
This hard alpine cheese is reminiscent of a unique extra aged Gruyere with notes of caramel, smoke and flowers. A raw milk cheese made in the mountains of Switzerland, this cheese is truly hand made, with the curds being heated over an open fire in a giant kettle. The smoke from the fire gently perfumes the resulting cheese, making this husky, robust cheese offer even more depth of flavor in each bite. The cheesemaker spends the summer with his cattle in a basic cabin and only makes Alp Drackloch with the finest grassfed milk. As fall comes, the aging of the cheese is turned over to master cheese affineur Rolf Beeler to age to perfection. Alp Drackloch is a must try for fans of cave aged cheeses, Hoch Ybrig, Appenzeller, or Gruyere.
Made from unpasteurized cow's milk.
Photo depicts whole 15 lb. form of cheese.
We cut and wrap this item by hand.