Shadow Blossom is a Bavarian cheese sourced by Kaeskuche, a German cheese affineur, and is made in the Allgäu mountains. It is the sister cheese to our beloved Lola Montez, and is made by the same cheesemaker who creates our bestselling Bergkäse Alex.
Shadow Blossom is produced by cheesemaker Albert Kraus who uses his brother, Xaver’s, Allgäu Brown Swiss cow’s milk, at his creamery in the lower Bavarian alps, around 2500 feet above sea level. Albert and his team started cheese production in March 1999 at the Hofkäserei Kraus dairy in Ebersbach and all the milk used is sourced from within 5km of the dairy. The dairy guarantees that their cows are never fed silage; for most of the year they are surrounded by abundant pasture on the mountainside and graze on grasses, herbs and flowers, though their diet is subsided with homegrown hay in the winter, where necessary.
Shadow Blossom was created in collaboration with Michelin starred Schattbuch Restaurant. Albert has long been a fan of the restaurant’s innovative cuisine, while the restaurant chefs have long been enjoying Albert’s cheese, so after many long dinners together, this new creation was dreamt up. The restaurant created the pepper blend and Albert created a semi-firm Allgäu cheese.
The milk that goes into Shadow Blossom comes from two small, family owned and run farms, which allows the animals to live on the vast pastures on the Allgäu mountains, eating organic, untouched grasses, herbs and flowers. The carbon footprint of free range cows is significantly lower than their barn kept counterparts as food doesn’t need to be grown for them elsewhere, so there are very few, if any, food miles involved in their feeding.
