Hard cheese made from raw cow’s milk. Ripened for a minimum of 24 months in natural cellars, the Tegernseer Bergkristall is a round, strong-tasting cheese whose lovely natural brown rind highlights a dark brown patina. Production starts with raw milk from hay-fed cows (TSG), and the curds are then cooked and pressed. You will be won over by its fine, crumbly consistency and its visible tyrosine crystals that crunch gently with each bite. A 100% natural delicacy. The alpine region of Tegernsee lies just one hour south of Munich, the capital of Bavaria. The sparkling lakes and the Prealps form an enchanting landscape. The land is rich and produces high-quality grass with exceptional floral diversity. There a handful of farmers came together in 2007 to form the cooperative Naturkäserei Tegernseer Land. Their shared goal: to promote local and sustainable agriculture. To achieve this, the Naturkäserei Tegernseer Land cooperative works with 20 farmers located within 15 km of the cheese dairy, and providing only high-quality fresh milk from hay-fed cows (TSG).