Spicherhalde Alpkäse is made by the Vogel family at their chalet dairy on the border of Germany and Austria. The cheese is a seasonal expression of their summer pasture, produced only during these summer months. Using homemade rennet, curds are cut and gently stirred, then lifted from their copper vat and pressed in cheesecloth. 
After aging, the cheese reflects the Alpine meadows and environment of the cellar, with earthy, smoky nuttiness and a long buttery finish.
Sold by the ounce.