Alp Blossom helps us daydream. When eating a slice of this cow’s milk cheese from Germany we are transported to an Alpine meadow frolicking among the wildflowers while eating pieces of cheese. What an excellent daydream! Why does this cheese bring on such a delightful fantasy? Well, for the very good reason that the cheese is covered edge to edge with flowers and herbs plucked from Alpine fields!

But let’s go back to the beginning. At his dairy on the edge of the Bavarian Alps cheesemaker Albert Kraus makes Alp Blossom with milk from his brother’s herd of Brown Swiss cows that graze just down the road. Albert ages the wheels for about seven months before they are coated with various combinations of marigold, rose, parsley, cornflower, rosemary, savory, oregano, lavender, ginger, paprika, onion, and garlic. The herbs and flowers add a pleasant flavor to the smooth, semi-firm paste, which tastes of almonds, caramelized onions, and butter. Grate Alp Blossom into savory muffins, a quiche, or fondue, flowers and all. Or just have a slice with a cool glass of white wine, perhaps while skipping through a field, making our daydream into reality!