Ramps Käse is made 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.
Ramps Käse is a seasonal cheese made with hand picked wild garlic leaves.
The milk that goes into Ramps Käse comes from one small, family owned and run farm, 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.
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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