Creamy and full-bodied flavour.
The Ländle Arlberger made from hay milk stands out for its distinctive full flavour. At 55% fat in dry matter, it boasts its intense creaminess and fine texture.
During five months of maturing in a natural cellar, it acquires its characteristic brownish-orange natural rind. Its smell hints at roast peanuts, butter and roast chestnuts. Its velvety-smooth and delicately melting body fills the palate with flavour. Ländle Arlberger reflects aromas such as mountain herbs, light caramel, cream and boiled potatoes. This taste experience makes it a matchless cheese speciality.
Raw material: Ländle hay milk, pasteurised, non-GMO
Maturing period: 3-4 months
Cheese rind: brownish natural rind
Cheese colour/holes: straw yellow; pea-sized holes
Cheese texture/flavour: firm and creamy, peanutty; light caramel
Fat i.d.m.: Semi-hard cheese, 55% fat i.d.m
The best hay milk at 1,500m above sea level
Farmer Peter Jochum from Lech am Arlberg specialises in producing hay milk – the basis for our tangy Ländle Arlberger.