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Wildblume "Tomme aux Fleurs"

$18.00 AUD

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Wildblume "Tomme aux Fleurs" is a showstopper—beautiful to present, rich in story, and layered in flavour. It reflects the values of the Baldhauf Kase: artisanal skill, reverence for tradition, and joy in the details. A cheese for those who taste with their eyes first—and their heart soon after.

Key Facts
Details
A bit more:
Dietary

Key Facts

Origin: Allgau, Germany

Milk: Cow

Rennet Type: Animal rennet

Style: Semi hard washed rind, flower

Classification: Artisan

Shelf Life: 7-10 days, this product is cut to order

Goes well with: Chardonnay

Similar cheeses: Morbier, The Peaks Mountaineer, Long Paddock Banksia

Details

The Cheese: Tomme aux Fleurs

Tomme aux Fleurs is a unique semi-hard cheese, made with pasteurised haymilk and hand-coated in edible alpine herbs and flowers. Its visual appeal is matched by an aromatic, herbaceous flavour profile that evokes the Allgäu pastures.

Milk Type: Pasteurised haymilk (Heumilch g.t.S. – haymilk with protected designation).
Maturation: Aged for at least 4 months in natural cellars.
Herbal Crust: Carefully applied by hand, the rind features Cornflower, marigold, saffron flowers, mallow leaves, strawberry leaves, rose petals, blue fenugreek.—all edible and fragrant.

Texture & Taste

Texture: Firm and creamy, with a smooth, slightly elastic consistency.
Flavour: Subtle alpine milk notes lead into herbal, floral, and meadow-fresh aromas. The paste is mild and buttery, while the rind adds an aromatic, almost perfumed lift.
Rind: Entirely edible and richly seasoned—essential to the full tasting experience.

A bit more:

A Renaissance of Cheese in the Allgäu

In 1862, Martin Baldauf, once a skilled hat maker, changed professions when hats fell out of fashion. Reinventing himself with resilience, he founded a cheese and dairy trading company in Goßholz, near Lindenberg, in the scenic Allgäu region of southern Germany.

This area already had a strong cheese tradition—thanks in part to pioneers like Josef Aurel Stadler, who introduced Emmental cheese in 1821, transforming the region into a centre of meadow-based dairy farming. Martin’s sons, Martin and Hans, brought new energy under the name Gebrüder Baldauf, combining a love of Emmental with local haymilk to produce cheeses that quickly gained international renown—including a first prize in Chicago in 1897.

Today, the fifth generation continues to make cheese the traditional way: with house-made dairy cultures, pasteurised haymilk, and a deep commitment to sustainability and respect for nature and animal welfare.

Dietary

Ingredients: Pasteurisedcow's milk, salt, cultures, animal rennet.

Wildblume "Tomme aux Fleurs"

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