Alma Vorarlberger Alpkäse is a traditionally produced Austrian PDO cheese, made up high in the Alps Mountains, seasonally during the summer from May to October. The cows graze on pristine alpine meadows during this time to produce high quality untreated raw Alp-hay-milk, which is processed directly to make the alpine cheese. The cheese is ripened for three to five months on pine boards, until it develops a mild typical alpine cheese flavour. During the maturation process, the cheese loaf is brushed and turned daily by hand on the Alpe with brine. This celebrated cheese has won many international awards including gold and bronze at World Cheese Awards 2014.
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