Floral rind gives way to a clean, gently nutty Alpine paste.
Mild and floral, with a quiet nutty middle that builds slowly. Clean cultured-cream notes give way to soft herbal hay from the flower-rubbed rind. An Alpine for people who don't think they like Alpines.
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Alp Blossom comes from Sennerei Huban, a small dairy in Doren high in Austria's Vorarlberg region. It's a cow's milk Alpine cheese aged with a coat of handpicked mountain flowers and herbs.
The rind is the part everyone notices first, packed with marigold, lavender, chamomile, and rose petals pressed into the paste during aging. Under that floral crust the cheese is semi-firm and supple, with a smooth, even paste that gives just slightly under the knife. The flavor leans mild and aromatic, with a gentle nuttiness running through the middle and a soft floral note that picks up everything sitting on the rind.
What sets Alp Blossom apart is how clean and approachable the paste is. The flowers do real work here, perfuming the cheese without overpowering the milk underneath. It's a quieter, more elegant Alpine than the dramatic rind suggests, and that contrast is exactly the point.
Semi-firm and supple, with a smooth, even paste that gives just slightly under the knife and slices cleanly without crumbling.
Mild and aromatic overall, with a gentle floral lift and a quiet nutty middle that builds slowly rather than asserting itself.
A soft floral and buttery finish that holds for a beat or two on the palate, picking up the herbal notes from the rind on the way out.
Clean cultured-cream and fresh-butter notes on the front of the tongue, in keeping with a young-to-mid Alpine cow's milk paste.
A gentle nuttiness runs through the middle of the bite, leaning toward toasted almond and brown butter rather than the deep umami of long-aged Alpines.
Light hay and dried meadow notes from the flower-rubbed rind, more aromatic than mushroomy or barnyardy.
No piquancy or bite; this cheese leans entirely on softness and aroma rather than peppery heat.
Natural rind
The rind is encrusted with edible Alpine flowers and herbs (marigold, lavender, chamomile, rose petals) that scent the outer paste with a soft floral, herbal tea aroma. The rind itself is dry and aromatic, and many serve it as part of the slice.
Alp Blossom stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Crisp, aromatic whites and light, lightly hopped ales echo the floral character of the rind without overwhelming the mild paste. Sparkling wine works the same way, lifting the buttery notes off the palate.
Light orchard fruit and floral honey lean into the wildflower notes on the rind; the paste is mild enough that you want condiments that flatter rather than compete.
The wheel is rolled in a hand-picked blanket of marigold, lavender, chamomile, and rose petals — and those flowers don't just sit on the rind. They perfume the paste from the outside in as the cheese ages. An Alpine for people who don't think they like Alpines.
Video represents style and type of cheese - may not be an exact match in all cases.
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From the high pastures of Doren, where the cows graze on Alpine wildflowers and herbs all summer long.
“A small Vorarlberg sennerei working in the alpine dairy tradition — milk from local meadow-grazed herds, finished with the same wildflowers and herbs the cows feed on.”
Semi-firm alpine cow's-milk wheels aged roughly six months, then hand-rolled in a crust of dried mountain blossoms and herbs.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
