Our ramson cheese gets its natural aroma through manual care and treatment with a edible, dried wild garlic mixture. Just try – you will be surprised – our promise. Artisanal small scale manufacturing process.
In German language called Bärlauchkäse.
Making handcrafted cheeses, which are outside “flavored” with natural herbs, are appreciated by more and more people. This exceptionally ramson (also called wild garlic) medium-hard cheese presents itself with delicate herbs scent from a dried edible ramson mixture.
With the artisan ramson cheese from our MASTER CHEESEMAKER Hermann Berchtold you hold a special type of “treasure of nature” food in your hands. Basis of Berchtold’s cheeses with dried ramson finishing are best cheeses from various, selected alpine partner dairies.
The raw cheese wheels then pass into the natural cheese cellar of the Berchtold family, where the further cheese care and maturation continues. Our ramson cheese gets its spicy aroma by hand care, its cheese ind is covered with 100% natural wild garlic. This treatment brings a very special aromatic touch of wild garlic into the cheese and increases the whole taste pleasure. Its cut-surface is creamy white and made of firm dough.
Important note: As a purity requirement of our premium quality cheeses, we never add additives such as spices, herbs, etc. into the cheese dough. Only the cheese rind is treated.