Boarische Bier Kase

Here is a Bier brined cheese that originated over 200 years ago in Bavaria. Monks used bier mixed with about 20% salt in the bier to wash the rind daily. Our cheese uses a more Tyrolean approach and we soak the rind in a 80% Bockbier 20% seasalt solution for 6 hours. Then, this cheese is set at room temperature for 7 days in 85% humidy created by bockbier. This withholds the authentic method of rinding, This cheese is 3 week aged and sold by the pound. Packages are approximate weight and vary in price by final weight. If you add any of our block cheeses to your cart, you wil be notified of your exact weight. Artisan chhese is not formed and weighed by machines, they are meticulously cared ofr by hand daily until it reaches your hands.