Atta cheese - The original from the Atta-Höhle cave

The special feature of Atta cheese is that it is matured in the depths of the Atta-Höhe in Attendorn, the largest stalactite cave in Germany. At a constant temperature of 9 degrees Celsius and a humidity of 95%, the cheese is stored in peace and darkness - conditions that cannot be created artificially and which have a special effect on the cheese. The cheese made from regional milk needs three months to mature. Once a week, it is rinsed with salt water to prevent mold, otherwise the cheese is left to mature in peace, developing its uniquely tangy, delicate flavor and distinctive perforations. This is how it becomes a unique regional specialty.

You can buy the cheese in selected specialist stores, via the homepage and directly at the Atta-Höhle.

(Text: Atta cheese dairy)