Alp Blossom

Made by Sennerei Huban, the first cheese school in Austria, Alp Blossom celebrates the Alpine flora of the “Hay Belt” area in Austria 

Founded in 1901 as a cooperative and the first cheese school in Austria, the present-day Sennerei Huban dairy still continues to function as a 34-member cooperative, with each member’s average herd being just 15 Brown Swiss cows. 

Each of the co-op’s farms are located within five kilometers of the dairy, where unquestionably happy cows graze on mountain pastures or hay year-round. 

Alp Blossom celebrates the diversity of the Alpine flora throughout the Hay Belt, an area that spans Southern Germany, Western Austria, and Eastern Switzerland. 

Edible Alpine flowers and herbs from the fields where the cows graze are pressed artistically into the rind. The presentation is really quite stunning. Although produced and initially aged for six months at Sennerei Huban, Alp Blossom is then transported to a cave at Kaeskuche in Bavaria, where the dried edible flowers and herbs are added to the rind.

The herbs and field blossoms make for a strong floral aroma which also influences the flavour of the cheese. The cheese has a dense, semi-firm texture, super creamy mouthfeel, and herbal and floral notes. It will not be hard to imagine what these cows were eating just before they were milked, because the grassy, floral notes are noticeable in every morsel.

This is a Thermized cheese; that means the milk was heated up to sterilise it but not to define it as pasteurised.