Alp Blossom is a cheese made with raw cow's milk in the Austrian Alps where it matures for six months. It is then sent to a cave in Bavaria, Germany, where edible dried flowers and herbs are placed on the rind. On the rind of this Alp Blossom cheese, we find alpine flowers and aromatic herbs that cover the entire cheese and have been placed by hand. The impressive rind of Alp Blossom cheese is edible! The result is impressive! A semi-cured cheese, almost too beautiful to eat, with a fantastic appearance provided by its original and colorful covering that includes calendula, rose petals, lavender, marjoram, and chervil among others. The yellow Alp Blossom cheese has a dense, smooth, and fine texture with some holes in the interior. The mouthfeel is super creamy and intense; its taste is mild, but with an incredible personality due to the floral notes. With each bite of this Alp Blossom cheese, the intensity is perceived and the fragrance of nuances is savored. Alp Blossom cheese is a fascinating cheese, both visually and aromatically and gustatorily, that will impress diners on any cheese board. During tasting, honey and/or nuts can be added, resulting in a true delight. It can be paired with a dark beer or a dry riesling wine. History: Alp Blossom cheese is produced by the Sennerei Huban dairy, located in Doren, Vorarlberg state, the first cheese school in Austria (birthplace of Austrian cheese culture). In an environment with vast meadows and pastures, and next to the Alps, Alp Blossom cheese is made with milk from Swiss Brown cows and Braunvieh cows. These cows feed on the delicious meadows of Bregenzerwald with their valuable herbs in summer and the dry grass from these meadows in winter. These same flowers and herbs will be used to decorate the cheese. Storage: Between 2º and 10º Animal origin: Cow Maturation time: Semi-cured Milk type: Raw