The story of the Cheese Rebels

In 1860 in Sulzberg four farmers made cheese out of their milk in the basement of an inn called "Bären" (Bear) that is still run today under the name "Alpenblick" (view over the Alps). In 1878 it were already twelve farmers and in the course of the years the number grew and grew. A cheese-making chalet of their own had to be planned because of the high number of participating farmers.

In 2001 the chalet was leased by Master of Cheese Josef Krönauer who fundamentally rebuilt and enlarged the cheese-making chalet. The processing of the silage-free milk from the Alps of more than 280 farm families has since then taken place in Sulzberg, Austria.

Due to the enormous success of the Rebel cheeses, a new ripening storage had to be built. This most modern facility was inaugurated in 2008. Therefore, all Rebel cheeses are ripening in Steingaden, Germany.

100 % daily-fresh hay-milk - 100% GMO-free

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Taste our crunchy, nutty cheese experience. Only available in winter.

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Visit us at Biofach 2019 in Nuremberg.

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