Some like it hot! Red chili peppers meet aromatic cheese curds. This finely matured cheese wears a deep red coat of chili flakes around the ivory-colored wheel. A star of the show on a cheeseboard. Made with homemade cheese cultures and pure, unpasteurized local 'hay milk' from the prized Allgäuer Braunvieh cow breed, Chilikase is slowly ripened for 6-8 weeks to develop it's unique flavor. Master cheesemakers at Baldauf then cover the rind entirely with dried and crushed red chili peppers.
The beauty of Baldauf cheeses is in the 'hay milk' that is collected from the century old, robust cow breed called the 'Allgäuer Braunvieh'. This particular breed feeds exclusively on hay in the winter months and grazes on grasses during the summer, producing a higher quality 'hay milk' that makes up only 5% of all milk production in Germany. Baldauf is only one of a few producers in Germany using this high quality 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 true artisan technique, Baldauf cheeses stand the test of time.
We cut and wrap this item by hand from a 13 lb wheel.