Wildblume "Tomme aux Fleurs"

Buttery and alpine beneath a fragrant coat of edible flowers and herbs — as aromatic as it is beautiful.

Wildblume, or Tomme aux Fleurs, is made in the Allgäu from pasteurised hay milk and hand-coated with edible alpine flowers and herbs. The paste stays mild and creamy while the rind brings the real aromatic personality.

Origin: Allgäu, Germany
Milk: Pasteurised cow’s hay milk
Style: Semi-hard flower-coated cheese
Texture: Firm, creamy and slightly elastic
Intensity: Mild to medium
Rennet: Animal rennet
Age: Minimum around 4 months
Shelf life: Around 7–10 days once cut

The paste is buttery and mild; the edible coating adds floral, herbal and meadow-like aromas from cornflower, marigold, mallow, rose and other plants.

Serve with the rind on, as the flowers are part of the flavour. Slice thinly and keep accompaniments simple.

Chardonnay works particularly well with the buttery paste and floral rind.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Tasmanian Quince Paste · Falwasser Crispbreads

Mountaineer
For a more savoury alpine-style cheese without the floral coating.

Banksia Special Reserve
For a softer, buttery semi-hard cheese.

Baldauf Käse works with hay milk and has deep roots in the Allgäu dairy tradition. The floral coating is applied by hand and is completely edible.

Ingredients: Pasteurised cow’s milk, salt, cultures, animal rennet, edible herbs and flowers.