Cow Milk, Hard, Raw
Maseltrangen is a tiny village in the foothills above the low lands of the Linth river that connects the lakes Zurich and Walensee. Cheese maker Paul Hug mainly produces Tilsit, but the Alemannenkaese, made of organic milk, is one of his specialties. The name goes back to the fact that the Alemannen tribe used the fertile soils for farming as far back as the 7th and 8th century. Remnants and artifacts have been found in the area.
The cheese is aged in the cellar for a minimum of 5 months, but up to 8 months. It is made after an old family recipe (secret, of course). The Alemannenkaese is flavorful and definitively on the spicier side.
INGREDIENTS: Raw cow milk, salt, rennet, cultures