ALEX


HOFKASEREI KARAUS, EBERSBACH, ALLGÄU

Cow Emblem.jpg

UNPASTEURISED

TRADITIONAL RENNET

Albert Kraus makes this semi-hard table cheese from his brother and neighbour’s herd of traditional Brown Swiss cows.  The cooked and pressed curd has its rind washed in a brine infused with local herbs at 5 months giving the bosky aroma on the rind and intensity to the taste of the cheese.  A perfect cheese for Beer and dry white wine.