Deciding between going to school to become a trained chef or a cheesemaker, Albert Kraus decided on the latter, and we’re grateful for that decision. After interning in another large-scale dairy, Albert decided to turn his focus to artisanal produced cheeses for his own dairy, Hofkäserei Kraus, which he launched in 2008. Working in his home village, Albert is able to rely on his brother’s herd of Brown Swiss cows, once managed by their father. Crafting all original recipe cheeses, Albert has been able build up his business and in 2018, he constructed a brand new, and vastly expanded dairy. The new Hofkäserei Kraus has become our central operating point for German cheese, not only producing his own cheeses here, but also allowing us to consolidate production of Chiriboga Blue and Alp Blossom. We continue to lean on Albert’s expertise and look forward to new and innovative cheeses from this region.