Made in the Austrian Alps with leftover milk from Emmenthaler production, Alp Blossom's ten-to-twelve pound wheels are hand-crafted by head cheesemaker Hans Kempf. After aging for 6 months, the wheels are moved to a cave at Kaeskuche in Bavaria and coated in a combination of dried edible flowers & herbs pulled from the surrounding Alpine meadows. Sennerei Huban was founded in 1901 as a coop and the first cheese school in Austria. The coop pulls milk from 34 member farms with an average herd size of about 15 Brown Swiss or Brauvieh cows.