Spicherhalde is made by the Vogel family at their chalet dairy in Germany. Every summer the family migrate to their mountain dairy at 1500 metres to produce this seasonal, summer milk cheese. Cheeses are aged in the adjacent cellars for at least a year before sale.
Spicherhalde has a smooth and buttery texture with a delicate floral and nutty flavour and light fruity bite to finish.
This cheese is aged for 12 to 14 months and is made with raw cows’ milk and traditional rennet.
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