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 six to nine months on pine boards, until it develops a strong and spicy 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.

Alma Vorarlberger Alpkäse (6-9 months)

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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.

Alma Vorarlberger Alpkäse (3-5 months)

Alma Vorarlberger Bergkäse (12 months) is a traditionally produced hard cheese made from raw milk (cow’s milk) coming from defined regions in Vorarlberg. It is manufactured exclusively by producers or processors, and farmers in the Bregenzerwald, Kleinwalsertal, Großwalsertal, Laiblachtal (Pfänderstock) and Rheintal regions of Austria. Vorarlberger Bergkäse contains 34% fat in dry matter and has a light brown, lubricated bark. The isolated, pea-cherry-sized eye formation is matt to shiny and evenly distributed throughout. It is aged in cellars for at least 12 months, which thereby develops a distinct, strong, spicy flavour. A powerful Pinot Blanc or a fruity, delicate wine with good body (Burgundy, Blue Franc) harmonizes perfectly with the spicy flavour of Vorarlberger Bergkäse.This celebrated cheese has won many international awards including World Cheese Awards Silver 2014.

Alma Vorarlberger Bergkäse (12 months)

Alma Vorarlberger Bergkäse (10 months) is a traditionally produced hard cheese made from raw milk (cow's milk) coming from defined regions in Vorarlberg. It is manufactured exclusively by producers or processors, and farmers in the Bregenzerwald, Kleinwalsertal, Großwalsertal, Laiblachtal (Pfänderstock) and Rheintal regions of Austria. Vorarlberger Bergkäse contains 34% fat in dry matter and has a light brown, lubricated bark. The isolated, pea-cherry-sized eye formation is matt to shiny and evenly distributed throughout. Sometimes there are cracks in the dough as a result of extended maturation. The paste is flaky, cut resistant and is unpainted yellowish in colour. It is aged in cellars for at least 10 months, which thereby develops a distinct, strong flavour. A powerful Pinot Blanc or a fruity, delicate wine with good body (Burgundy, Blue Franc) harmonizes perfectly with the spicy flavour of Vorarlberger Bergkäse.This celebrated cheese has won many international awards including World Cheese Awards Super Gold 2012, World Cheese Awards Silver 2012, World Cheese Awards Gold 2013, World Cheese Awards Silver 2014, World Cheese Awards Bronze 2014 and Gold Kasermandl 2014.

Alma Vorarlberger Bergkäse (10 months)

Alma Vorarlberger Bergkäse (6 months) is a traditionally produced hard cheese made from raw milk (cow's milk) coming from defined regions in Vorarlberg. It is manufactured exclusively by producers or processors, and farmers in the Bregenzerwald, Kleinwalsertal, Großwalsertal, Laiblachtal (Pfänderstock) and Rheintal regions of Austria. Vorarlberger Bergkäse contains 34% fat in dry matter and has a smeared-on greasy, light-brown rind. The scattered, pea-cherry-sized eye formation is matt to shiny and evenly distributed throughout. The body ranges from firm to more supple and is ivory-coloured to light yellow in colour. It is aged in cellars for at least 6 months, which thereby develops a unique strong spicy flavour.This celebrated cheese has won many international awards including World Cheese Awards Bronze 2012, World Cheese Awards Gold 2013, World Cheese Awards Silver 2014 and Gold Kasermandl 2014.

Alma Vorarlberger Bergkäse (6 months)

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Alma Vorarlberger Alpkäse (6-9 months)

Alma Vorarlberger Alpkäse (3-5 months)

Alma Vorarlberger Bergkäse (12 months)

Alma Vorarlberger Bergkäse (10 months)

Alma Vorarlberger Bergkäse (6 months)

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