Sternschnuppe1A falling star from Evelyn at Kaskuche Isny, Sternschnuppe has a flavor and texture all its own. More open in texture than many cooked and pressed Alpine style cheeses, the paste is semi firm with small eyes throughout. Smeared with a red wine and herb wash, Sternschnuppe packs tackier rind than its larger siblings, and a paste with just a touch more funk, almost like well-seasoned roasted meat marinated in whey. Flavors are long and mushroomy, like you’re saturated in a porcini rich broth.

Located in the Allgau region of the Bavarian Alps Kaskuche 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.

Kaskuche 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.

FORMAT 4/3.5 lb tomme
TYPE Semi firm Washed rind
MILK Thermalized cow Brown Swiss/Braunvvieh 7 contributing herds
RENNET Traditional calf rennet
PRODUCER Evelyn Wilde Kaskuche Isny
REGION Bavaria Germany
AGE 3 months
PROFILE Texture is open & springy while buttery. Slightly funky, with
lingering flavors of roasted meat, cauliflower, walnuts & mushrooms.