Some like it hot! Red chili peppers meet aromatic cheese curds. This finely matured cheese wears a deep red coat of chili flakes around the ivory-colored wheel. A star of the show on a cheeseboard. Made with homemade cheese cultures and pure, unpasteurized local 'hay milk' from the prized Allgäuer Braunvieh cow breed, Chilikase is slowly ripened for 6-8 weeks to develop it's unique flavor. Master cheesemakers at Baldauf then cover the rind entirely with dried and crushed red chili peppers.
The beauty of Baldauf cheeses is in the 'hay milk' that is collected from the century old, robust cow breed called the 'Allgäuer Braunvieh'. This particular breed feeds exclusively on hay in the winter months and grazes on grasses during the summer, producing a higher quality 'hay milk' that makes up only 5% of all milk production in Germany. Baldauf is only one of a few producers in Germany using this high quality hay milk in their complete line of cheeses, and this milk is delivered fresh every morning from small local farms in the Allgau region.