Bergkäse WCA 2024, Vorarlberg Milch

Vorarlberger Bergkäse

Origin protected within the EU

If you are familiar with the beauty of Vorarlberg (Austria), you’ll see it is quite obvious that the best natural “Ländle” milk comes from this region. Vorarlberger Bergkäse, made from raw milk, is a cheese with tradition and an EU protected designation of origin. During the 6-month maturation period in a natural cellar, it develops its distinct brownish natural rind.

A cheese like a stroll in spring. The scent of citrus fruits, malt, honey and walnut will fill your nose. The impression on the palate is light aromatic and unobtrusive with hints of sour cream, citrus, flowering meadow and toasted white bread. This firm and creamy cheese feels elegant. The smooth and rich sensation it leaves on your lips highlights the tantalizing taste of the cheese.
 

Ingredients
Scroll Down
 

Characteristics:

Raw material: Ländle haymilk, raw milk, non-GMO
Maturation period: min. 4–10 months
Cheese rind: distinctly brownish
Cheese colour/holes: buttery yellow; occasional pea-sized holes
Cheese texture/flavour: firm and creamy, typical
Fat i.d.m.: Hard cheese, 45% fat i.d.m.

Designation of origin protected within the EU.

ursprungsgeschützt Logo, Vorarlberg Milch

Vorarlberg: the home of top-quality milk

The cows of the Margreitter farm in Vorarlberg’s idyllic Klostertal valley spend the summer high up in the Alps, enjoying the lush grasses in the meadows. This is where the best milk is made – the only kind that goes into our unique Vorarlberger Bergkäse.

Margreitter, Vorarlberg Milch

Multiple generations sharing a farm

Helga and her husband Thomas run the Margreitter farm in Radin near Bludenz. Their son Florian is the deputy head of Vorarlberg Milch and will be taking over the farm soon.

Quality starts with the animals’ well-being

Only when the cows feel well-treated, when they get exercise, when their stalls are kept clean and they get the right food – then and only then is the quality of the milk as it should be.

The Margreitter farm

The Margreitter farm has: 22 dairy cows, 26 calves and heifers, 2 Noriker horses, a dog and several cats.

It takes passion

Thomas runs a seasonal mountain pasture in the Nenzinger Himmel area for about three months a year. That’s his passion; as he says, “I would do it again and again.”

Multiple generations sharing a farm

Helga and her husband Thomas run the Margreitter farm in Radin near Bludenz. Their son Florian is the deputy head of Vorarlberg Milch and will be taking over the farm soon.

Quality starts with the animals’ well-being

Only when the cows feel well-treated, when they get exercise, when their stalls are kept clean and they get the right food – then and only then is the quality of the milk as it should be.

The Margreitter farm

The Margreitter farm has: 22 dairy cows, 26 calves and heifers, 2 Noriker horses, a dog and several cats.

It takes passion

Thomas runs a seasonal mountain pasture in the Nenzinger Himmel area for about three months a year. That’s his passion; as he says, “I would do it again and again.”

Highest quality

Ingredients

 

Nährwerteje 100g
Brennwert1498 kJ / 361 kcal
Fett29 g
  davon gesättigte Fettsäuren19 g
Kohlenhydrate0 g
  davon Zucker0 g
Eiweiß25 g
Salz1,7 g
*Laktose< 0,1 g


Österreichischer Hartkäse mit mind. 45% Fett i.Tr. aus Heumilch hergestellt.
Zutaten: Heumilch g.t.S, Speisesalz, Mikroorganismenkulturen, tierisches Lab.
Der Vorarlberger Bergkäse ist laktosefrei*.

Doris Tschurtschenthaler
Doris Tschurtschenthaler

Our can-do cheese sommelier. Nobody presents our speciality cheeses like our Doris can!

Contact