Wiggensbach Good Mood, 5.5-Pound Wheel

First and foremost, Bio-KAserei Wiggensbach starts with its milk. The dairy was established by eight farmers in Wiggensbach, a pre-Alps municipality in the AllgAu mountain region of Germany. These farmers had been, and continue to raise their cows organically, feeding only grass while out on pasture, and hay during the Winter months.
Collectively, their milk had been given to a larger company where they had very little say in the outcome for the raw material, they had worked tirelessly to keep at such a high quality. The idea arose to band together and transform their organic product into something special. In 2003, that idea became reality. The show dairy was opened, and today, over three million liters of the organic hay milk are produced into cheese. Visitors are encouraged to come tour the facilities and see the importance these farmers place on the care of their animals. Transparency from the farms, to the cheesemaking facilities, to their customers is on full display.

Good Mood is a classic washed rind cheese from the cheesemakers at Bio-KAserei Wiggensbach. Once molded, the cheese is placed into a salt bath to help establish a rind. Post brine bath, the cheese will age in the cellar for a minimum of six weeks. The time in the cellars helps to develop more character when it comes to flavor.
This added character comes in handy and helps the cheese stand up to an addition the rind. An all too familiar, think Alp Blossom, spice blend is coated onto the rind after it has finished ripening in the cellars. The coating of herbs from a close connection with the soft rind. From the cheese itself, one can taste the AllgAu region where it comes from. The grassy sweet cream notes shine right through, while the wild array of flavors from the herbs on the rind immediately remind you of the pastures the cows are grazing on. The sublime, creamy texture brings it all together for a well- rounded bite.