The rare diversity of the flora on the Freiburg alpine foothills and the knowledge and skill that has been passed down through generations lends the ALP variety its unique character.
Produced in a traditional manner in the alpine chalets using unpasteurised milk, it develops subtle yet complex aromas. Its diversity and typical character are formed during the maturation period.
With wrinkles or smooth, but always unmistakeable; it tends to be eaten by hand and is a real must on a gourmet cheeseboard.