The Feldkirch-based dynasty
Ländle Montforter derives its name from an old noble family that played a key role in shaping the history of Vorarlberg. The low-fat (18% absolute fat) Ländle Montforter is made from the best fresh Alpine milk and aged and treated in the traditional artisanal fashion. During a maturation period of about three months, it develops aromas of light caramel, honey, apple and flowering meadows that are simply irresistible.
A distinctly fruity experience greets the palate, a bouquet of citrus interweaving beautifully with a firm, smooth cheese.
Raw material: Ländle milk, pasteurised, non-GMO
Maturation period: approx. 3 months
Cheese rind: light brown natural rind
Cheese colour/holes: buttery yellow; pea-sized holes
Cheese texture/flavour: smooth and elastic; light caramel, honey, apple and flowering meadows
Fat i.d.m.: Semi-hard cheese, 35% fat i.d.m.
A cheese with a history
In Montfort, they’ve always been a step ahead.