The Schattbuch pepper cheese is named after the Michelin star restaurant of the same name in Amtzell in the Allgäu. That's no coincidence: on the one hand, cheesemaker Albert Kraus is a big fan of the restaurant's innovative cuisine, and on the other hand, the employees love the cheeses from his farm cheese dairy. After a lot of "talking shop" together during a few dinners, this completely new creation came about. The starting point is a traditional Allgäu semi-hard cheese of the best Kraus quality, which is then refined with five very special types of pepper selected by the Restaurant Schattbuch team. That makes it something really special, also as a partner to wine.
