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Alp Blossom

$40.00 / Lb
alp blossom cheese
Alp Blossom
  • Raw
  • Animal Rennet
  • Age: 7 Months
  • Cow Milk
  • by Hofkäserei Kraus
  • Germany
  • Approachable
  • Soft

Made in the Bavarian Alps, Alp Blossom is a fragrant, flavorful, exuberant expression of its native Alpine flora. After aging, the cheese is dressed in a coat of dried herbs and colorful flowers from the surrounding meadows. A beefy, umami paste is juxtaposed with a sweet, floral rind to create a stunningly beautiful cheese. Match its sweet, savory, oniony notes by pairing with Pralus Chocolatier Tablette Papouasie Bar and Surry Farm Sliced Surryano Ham.

“This Austrian stunner is a true taste of the Alps. It is a wonderfully creamy and funky alpine cheese, that’s coated in local flora on its rind. It works as a standalone, but its fresh, springtime flavors can be further enhanced with the addition of a floral honey.”
Head Monger – New York, NY
Unpasteurized Cow's Milk, Salt, Cornflower, Marigold, Rose, Lavender, Parsley, Rosemary, Garlic, Savory, Sea Salt, Onion, Oregano, Paprika, Cultures, Rennet

Allergens: Milk

  • Cheesemaker Albert Kraus, of the Hofkäserei Kraus dairy in the Bavarian Alps, created Alp Blossom as a celebrattion of the region’s diverse flora.
  • Wheels are coated in a mix of local edible flora native to Bavaria, including marigold, lavender, rose petals, and chervil.
  • The wheels are aged for seven months and coated by hand with these edible flowers and herbs to build the sweet, floral favor.
  • The paste is beefy, creating a unique juxtaposition of flavors between the floral rind and savory paste.
  • It’s herbaceous and creamy, with a mild funk.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
  • Albert Kraus launched his own small dairy, Hofkäserei Kraus, in 2008 after he interned at a large-scale cheesemaking operation.
  • Kraus collects milk from his brother’s herd of Brown Swiss cows and uses it as the canvas for his uniquely terroir-inspired cheeses.
  • Kraus produces a number of cheeses, including Alex, Alp Blossom, Alpengouda, and Rampe Kase.
  • In 2018, Kraus expanded his dairy and built a new production facility across the border in the Bavaria region of Germany.
Family Owned

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