The managers of our Alpsbrinz cheese cellar: the Molki Stans team. It’s no surprise that all the cheese-makers working at Molki Stans completed their apprenticeship at Alpsbrinz dairies and now have Alpsbrinz-making in their DNA. The wheels of Alpsbrinz cheese are matured in the monastery cellar at a temperature of approximately 12 degrees. With the dry-maturation process typically used for Alpsbrinz cheese, the wheels are regularly dry-rubbed and rotated by 90 degrees in the racks. In this fashion, the cheeses slowly continue to mature. With every month of maturation, the Alpsbrinz cheeses continue to lose moisture and gain a more concentrated flavour and aroma.
A look into the cellar also immediately reveals why one wants to watch over it, even rule over it. By the way, the different vintages up to 5 years old can be bought in the monastery shop. In true Bordeaux style, whole loaves can also be purchased by subscription and matured with us until the desired age.
