Baldauf Alpcheese

Alpcheese is Baldauf's signature cheese made exclusively with fresh, high quality 'hay milk' from the century old Allgäuer Braunvieh cow breed. Master cheesemakers process this unpasteurized local milk from an original formula, allowing the Alpcheese to ripen slowly for 4 months to develop it's character flavor. The untreated milk is left in its natural state, with only rennet, lactic acid cultures and table salt added during the cheesemaking process. Ripening and refining is a delicate process that Baldauf has perfected, and cheesemakers handcraft each individual form with care in their own ripening cellars. This slow and gradual process results in a cheese that is aromatic and a true expression of the land. This 2018 World Championship Bronze award-winning cheese is simply terrific with sliced salami, fresh fruit and wedge of fresh bread.

The beauty of Baldauf cheeses is in the 'hay milk' that is collected from the Allgäuer Braunvieh cow. This prized breed feeds exclusively on hay in the winter months and grasses during the summer, producing a higher quality milk that makes up only 5% of all milk production in Germany. Baldauf is only one of a few producers in Germany using this hay milk in their complete line of cheeses, and this milk is delivered fresh every morning from small local farms in the Allgau region.

Baldauf is situated in the beautiful and serene Allgau region of Germany and was founded in 1862 by businessman Martin Baldauf, who was one of the first to distribute Emmental cheese. With a deep respect for the home region of Allgau, Balduaf continues to support and maintain a close relationship with the local farmers and alpine dairies. The master cheesemakers at Baldauf continue to carry the legacy of cheesemaking in the region, honoring tradition and the love for producing a pure, quality cheese. Relying on handicraft, tradition and the best milk, Baldauf cheeses stand the test of time.

• Made from unpasteurized cow's milk.
• We cut and wrap this item by hand from a 28 lb wheel.