One hint that might clue you in to this cheese's deliciousness is the nickname it's earned over the years: a brick of gold. Crafted high in the Bavarian Alps of Germany, these squares of raw cow's milk get washed with a brine throughout their 3 month aging period in order to develop baked potato-like, bacony flavors and delightfully pudgy, springy texture. The magic is all in the fabulous milk that makes up this brick of tastiness. It's collected among a group of eco-conscious farmers who linked up in 1998 to make organic cheeses in the interest of respecting the land and sustainability. Even today, the operation functions harmoniously: where these seven farmers contribute the milk that respected cheesemaker, Evelyn Wild, then uses to make incredible cheeses like Backsteiner and her better-known Adelegger. Wash this German masterpiece down with a Sour Ale, or a Riesling to honor the great land it came from.