Cheese from the dairies in Bregenzerwald
Today the Bregenzerwald The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. cheese is mainly produced in the 17 alpine dairies in the valley, which are managed half or all year round, according to old tradition. Individual farm cheesemakers also produce this traditional cheese speciality of the region.
More than 3,000 tons of Bregenzerwald mountain cheese are produced in the region.
The culinary treasures of Austrian specialities also include the origin-protected Bregenzerwald alpine cheese, which is produced exclusively in the Alps in summer by hand.
The origin-protected alp cheese – the fine difference thanks to flowers and herbs
There are still over 90 alpine dairies in the Bregenzerwald. These are located in the Bregenzerwald at altitudes of 1000 – 1800m and are farmed with numerous dairy cows only in summer.
From cow to Cheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream): the source of food for cattle and alpine cows is exclusively the fragrant alpine meadow with grasses, alpine flowers and herbs.
The different grasses and herbs in the different alpine regions form the different taste nuances in alpine milk and thus also in alpine cheese.
The supply of milk from valley farms (dairy, etc.) is prohibited!
These fine, characteristic differences in taste in this high-quality food make the difference. The 200 tons of alpine cheese produced on the small alpine dairies are a very special rarity that inspires every cheese lover.