Alpe Loch is an exceptionally rare cheese made by Richard, a third generation cheesemaker, in the hills of Hittisau/Lingenau in Austria. Every summer, he climbs up to the creamery in the mountains and spends 100 days making this summer speciality - he makes just two cheeses per day. His wife Emma then washes each one by hand, every other day. The cheeses are then matured in the family cave for a year, before travelling to Bavaria to mature for an additional 6-12 months, before spending a final year in our Cambridge cellars.
The milk that goes into Alpe Loch comes from one small, family owned and run farm, which allows the animals to live on the vast pastures of the Austrian 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.
Established in 1994, our commitment is to bring you exceptional and unforgettable, artisanal food from across the UK and Europe, from producers who are passionate, dedicated and share our key values regarding sustainability, fantastic animal welfare and high quality produce.
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