Soft and crunchy in texture, creamy and buttery in taste, with the kick and complex flavors of six different pepper varieties A product of the mutual admiration between cheesemaker Albert Kraus and Michelin starred Restaurant Schattbuch. Starting from a traditional Allgäu semi-hard cheese, they coat the rind with Wild Madagascar pepper, Long Pepper, tailed pepper, kampot pepper, pink berries and cardamom.