The Cheese
To produce this unique classic, Albert uses milk exclusively from his familys herd of Brown Swiss cows, managed by his brother Xaver.
Aged for a total of seven months, the final two months sees each wheel being washed with a special blend of hand-picked herbs infused in an Elder Flower cordial. The wash adds a fruity acidity with notes of melon that help cut through the deep cream flavors of the Alex.
Its body is surprisingly light for a cheese of this style, making the Alex extremely snackable.
Wine Pairings: Aromatic whites such as Riesling, Gewurztraminer, Viognier or Pinot Gris. Red wine lovers should reach for a Gamay or Pinot or light-bodied, chillable reds.
The Producer
Produced by Albert Kraus at the eponymous ‘Hofkaserei Kraus’ dairy in Ebersbach, Germany. But it’s nicknamed ‘Alex’ for the German rail line connecting the Alpine region of the Allgu (where this cheese is produced) and the urban area of Munich.
