Reserva, WCA 2019, Vorarlberg Milch

Vorarlberger Bergkäse RESERVA

Origin protected within the EU

If you know the beauty of Vorarlberg, it is quite natural that the best Ländle milk should come from here. Vorarlberg Mountain Cheese is made from hay milk, its designation of origin is protected within the EU and it is a cheese that comes with tradition. It has elegant fragrances of baked white bread, light caramel and walnut, and the exotic note of passion fruit. The cheese strikes the palate with an aroma of concentrated butter, which develops exquisitely through the softly melting, slightly crystalline dough.

awardet with World Cheese Award 2019
 

Ingredients
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Characteristics:

Raw material: Ländle haymilk, raw milk, non-GMO
Maturation period: min. 16 months
Cheese rind: distinctly brownish
Cheese colour/holes: ivory; occasional pea-sized holes
Cheese texture/flavour: soft, slightly crystalline, strong and tangy
Fat i.d.m.: Hard cheese, 45% fat i.d.m.

Bergkaese Reserva_Stilleben, Vorarlberg Milch

Where does enjoyment start? Right here, in nature

Lush, green mountain pastures: they’re the reason our cheese is so special. Because the Ländle haymilk cows are especially content here.

Kühe2, Vorarlberg Milch

Idyllic mountain pastures

In Vorarlberg, there are plenty of seasonal alpine pastures and “summer residences” for our Ländle cows. They can graze here from June to September, getting their fill of the freshest grass.

Better together

There is a strong team behind our cheese. As a cooperative with 500 farmers, we work for and with one another to produce top quality.

Fresh grass and hay

In summer, the haymilk cows can eat their fill of fresh grass on the meadows. In winter, they get sun-dried hay. And that’s just the way it should be!

Haymilk: a speciality

More than 120 farmers in our cooperative are specialised in the production of haymilk.

Idyllic mountain pastures

In Vorarlberg, there are plenty of seasonal alpine pastures and “summer residences” for our Ländle cows. They can graze here from June to September, getting their fill of the freshest grass.

Better together

There is a strong team behind our cheese. As a cooperative with 500 farmers, we work for and with one another to produce top quality.

Fresh grass and hay

In summer, the haymilk cows can eat their fill of fresh grass on the meadows. In winter, they get sun-dried hay. And that’s just the way it should be!

Haymilk: a speciality

More than 120 farmers in our cooperative are specialised in the production of haymilk.

Highest quality

Ingredients

 

Nährwerteje 100g
Brennwert1754 kJ / 423 kcal
Fett35 g
  davon gesättigte Fettsäuren23 g
Kohlenhydrate0 g
  davon Zucker0 g
Eiweiß27 g
Salz1,5 g


Österreichischer Hartkäse mit mind. 45% Fett i.Tr. aus Heumilch hergestellt.
Zutaten: Heumilch g.t.S, Speisesalz, Mikroorganismenkulturen, tierisches Lab.
Mind. 16 Monate gereift.
Der Vorarlberger Bergkäse ist laktosefrei. Laktosegehalt <0,1g/100g

Michael Schatzmann
Michael Schatzmann

Cheese sommelier and cheese ambassador. Vorarlberger Bergkäse Reserva is his favourite cheese.

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