The ever-giggly and beautiful Evelyn Wild dreamt of leaving her city life in Heidelberg to run a small farm in the Allgau for years. She spent summers traveling to Switzerland's Canton Graubunden to make Bunder Bergkäse and into Austria’s Bregenzerwald to make Allgäuer Bergkäse. A few years into Evelyn’s career, an exceptional group of organic milk producers near the Alp Adelegg in the Allgau village of Isny reached out to her to use their milk for her cheese making. In fact, said milk producers originally went to Anton Holzinger who declined because the production at the Zurwies dairy was at capacity. Anton directed the milk producers to Evelyn who graciously accepted. By 1998, the collaboration was in full swing.
Adelegger is aged for 12-17 months. It is cooked, pressed, and brined in an herb-infused white wine for 48 hours. After these first few steps Adelegger is washed daily for 4-5 weeks and then moved to an aging facility nearby where it matures for up to 17 months.
Adelegger showcases Evelyn’s high-quality milk with bold flavors and a flaky, yet firm paste. At once nutty, smoky, meaty, and herbaceous; Adelegger is a favorite at the cheese counter for its versatility. Delicate eyeing throughout the cheese and the striking blue labeling of Kaeskuche Isny makes Adelegger a show-stopping beauty on a cheese plate. Pair with a smoky brew and good company.
To read more about cheese from the wondrous Allgau, pick up a copy of our BCS Guides at both stores!