Product range

Hard cheese, 50% fat in dry matter | matured for at least 3 months

Our mountain cheese made from hay milk has a full-bodied, spicy aroma. In handy slices – perfect for bread, sandwiches or to enjoy on its own.

Hard cheese, 45% fat in dry matter | matured for at least 8 weeks

Mild, nutty Emmental is perfect for a hearty snack.

2 assortment boxes, 6 x mountain cheese slices & 6 x Emmental slices

50% fat in dry matter | matured for at least 4 months

Our hearty and spicy Allgäu mountain cheese is a real treat. It is made from raw milk (hay milk g.t.S.) in small alpine dairies.

45% fat in dry matter | matured for at least 3 months

Allgäu Emmental cheese with protected designation of origin (PDO) is made from fresh, untreated hay milk (raw milk). Emmental cheese is characterised by its large holes and mild, nutty flavour.

Hard cheese, 50% fat in dry matter | matured for at least 4 months

Strong on the outside, rich in flavour on the inside, Demeter mountain cheese unfolds its spicy aroma and a delicately melting texture that literally melts in your mouth. It is made from pure hay milk from horned Demeter cows.

Grated cheese, 45% fat in dry matter.

Aromatic and wonderfully melt-in-the-mouth. Perfect for gratins, pizza or to enhance salads and sauces.

Grated cheese, 45% fat in dry matter.

Our Spätzle cheese made from mountain cheese and Emmental – a spicy classic! Ideal for cheese noodles, topping casseroles or as a delicious addition to salads.

Grated cheese, 40% fat in dry matter.

Fresh, mild and wonderfully melt-in-the-mouth – ideal for gratinating casseroles, for crispy pizzas or as a delicious addition to salads!

Semi-hard cheese, 50% fat in dry matter | matured for at least 6 weeks

Jubiläumskäse is made from fresh hay milk. Selected red cultures and the best affinage give this cheese its special aroma. Its texture is creamy and spicy.

Semi-hard cheese, 50% fat in dry matter | matured for at least 6 weeks

Herzjunge farmhouse cheese is made from fresh hay milk. Its creamy and mildly creamy taste makes it an ideal cheese for the whole family.

Hard cheese, 45% fat in dry matter | matured for at least 3 months

Allgäu Emmental cheese with protected designation of origin (PDO) is made from fresh, untreated hay milk in the Allgäu region. Emmental cheese is characterised by its large holes and mild, nutty flavour.

Hard cheese, 50% fat in dry matter | matured for at least 4 months

Allgäu mountain cheese with protected designation of origin (PDO) is produced in small Allgäu dairies from untreated hay milk (raw milk). After careful maturation lasting several months, the hard cheese develops its hearty, spicy character.

Hard cheese, 50% fat in dry matter | matured for at least 3 months

Our mountain cheese is produced in small alpine dairies from fresh, untreated hay milk (raw milk). After careful maturation lasting several months, the hard cheese develops its spicy aroma.

Hard cheese, 45% fat in dry matter | matured for at least 8 weeks.

The classic block-shaped cheese. Mild, nutty flavour. Specially for food retailers, specialist wholesalers and industry in various packaging, including E2 boxes and on H1 pallets.

Hard cheese, 45% fat in dry matter | matured for at least 8 weeks.

Mild nutty flavour with typical aromatic holes. Our organic Emmental is made from the finest organic milk and impresses with its versatility – ideal for buffets, cheese platters or hot dishes.

Hard cheese, 50% fat in dry matter | matured for at least 4 months

Strong on the outside, rich in flavour on the inside, Demeter mountain cheese unfolds its spicy aroma and a delicately melting texture that literally melts in your mouth. It is made from pure hay milk from horned Demeter cows.

Organic semi-hard cheese, 50% fat in dry matter | matured for at least 6 weeks

Herzkraxler Blumenwiese is rustic, strong, aromatic and has a rind made from spice blossoms. The spice blossoms give the cheese its unique spicy flavour. This speciality is made from fresh hay milk.
 

Organic semi-hard cheese, 50% fat in dry matter | matured for at least 6 weeks

Herzkraxler beer is an excellent example of how beer can also be a wonderful accompaniment to cheese. Chives and onion pieces in the dough make it particularly hearty, and the wheat beer affinage gives it its rich aroma. This speciality is made from fresh organic hay milk.

Organic semi-hard cheese, 50% fat in dry matter | matured for at least 6 weeks

A fine layer of spices and flowers in the centre of the cheese wheel makes this speciality not only a special treat in terms of taste, but also a real eye-catcher. This speciality is made from fresh organic hay milk.

Organic semi-hard cheese, 50% fat in dry matter | matured for at least 6 weeks

Herzjodler Natur is made from the finest organic hay milk. The natural rind with red mould gives this organic cheese its spicy aroma. Its ivory-coloured paste with slight holes is creamy and smooth, a real treat for the palate.

Organic semi-hard cheese, 50% fat in dry matter | matured for at least 6 weeks

A spice blossom mixture forms the herb coating for Herzjodler Kräuter. A mixture of wild garlic, oregano, basil, garlic, rosemary, thyme and petals gives it its strong and slightly Mediterranean flavour. This speciality is made from fresh organic hay milk.

Hard cheese 50% fat in dry matter | Matured for 5 months

This cheese speciality is made from the first pasture milk in spring. The cheese matures over the summer and develops its mildly spicy aroma. After 5 months, it is ready to enjoy just in time for the cattle drive.
 

Semi-hard cheese, 50% fat in dry matter | Matured for 6 weeks

Mountain-Raclette is made from fresh hay milk. Selected cultures and the best affinage give this cheese wheel its special aroma. Its texture is creamy and spicy. Whether in a small pan or for gratinating, our raclette cheese gives every dish its own special touch.

Organic Raclette 45% fat in dry matter | Matured for 3 months

Organic Raclette cheese is made from fresh organic milk. Its excellent meltability, fine, creamy consistency and typical spicy flavour make it an excellent cheese for raclette and gratin dishes.

Raclette 45% fat in dry matter | Matured for 3 months.

Its excellent meltability, fine, creamy consistency and typical spicy flavour make it an excellent cheese for raclette and gratin dishes.
 

Raclette 45% fat in dry matter | Matured for 3 months

Delicately spicy aroma and wonderfully melt-in-the-mouth. Our raclette slices are pre-cut for use in a raclette grill. Perfectly portioned for hassle-free enjoyment.

Organic Raclette 45% fat in dry matter | Matured for 3 months

The organic Raclette slices are made from fresh organic milk. Its excellent meltability, fine, creamy consistency and typical spicy flavour make it an excellent cheese for raclette and gratin dishes.

Raclette 45% fat in dry matter | Matured for 3 months

A hearty cheese from the oven for entertaining raclette evenings.

Organic semi-hard cheese, 50% fat in dry matter | matured for at least 6 weeks

Wild garlic Benno seduces with its fine wild garlic leaves, which run through the creamy cheese. They give it its typical aroma.

Organic semi-hard cheese, 50% fat in dry matter | matured for at least 6 weeks

A fine Italian herb mixture (tomato, basil and oregano) in the cheese and on the rind makes Mediterranean Michel a real eye-catcher, not only in terms of taste but also in terms of appearance.

Organic cheese made from semi-hard cheese, 50% fat in dry matter | matured for at least 6 weeks

The dark green, shell-less seeds of the pumpkin plant are carefully dried, very tasty and aromatic. It is precisely these characteristics that characterise the aromatic, creamy and nutty taste of Pumpkin Seed Karl

Organic cheese made from semi-hard cheese with red culture and summer truffles, 50% fat in dry matter | matured for at least 6 weeks

Even during production, the unmistakable aroma of the black tuber, so popular with gourmets, fills the entire cheese dairy, giving a hint of the special taste experience that is about to unfold.

Organic semi-hard cheese, 50% fat in dry matter | matured for at least 6 weeks

In the spicy Siggi, fiery chilli flakes and sun-ripened paprika create a firework display of flavour and spiciness.