Wild garlic cheese, subtly aromatic A flavour of spring

During a walk in the forest, Affineur Walo, always on the search for something new, came to the idea that the wild garlic, with its slightly acidic note, would harmonise well with cheese. Through freezing, it was possible to conserve the fresh wild garlic, and he commissioned a small village cheese factory near St. Gallen, which exclusively works with natural raw milk, to experiment with it. The wild garlic should be dominant but not intrusive. The result enchants everyone with its lightness and freshness.