Located in the Allgau region of the Bavarian Alps Käsküche Isny was established in 1998 by a group of ecologically minded dairy farmers, wanting to make organic cheese in an ecologically sound environment. Their goal was to create traditional cheese to showcase the high quality of their Alpine milk. Today, fifteen years after the dairy was founded, a group of 7 farmers contribute milk daily, which master cheesemaker Evelyn Wild uses to craft 8 different cheeses, including her signature Adelegger, sold at three different ages.
Käsküche Isny is green in practice, using steam to both sterilize and power the dairy. They follow government organic standards and process 211,337 gallons of milk into roughly 143,000 lbs of cheese each year.