World Cheese Awards 2023/24

The Ländle Bioberger is a hard cheese with 50% fat. and is made from the best fresh organic alpine milk. It is matured and cared for in the traditional way for around 8 months. During its maturation, the Ländle Bioberger is regularly cared for. 

Ripe passion fruit, light caramel, dark bread crust and coffee inspire associations with a breakfast table. On the palate, the cheese presents itself elegantly with chestnuts and honey. 

The red culture ripening ensures typical roasted aromas such as brown butter and light caramel and roasted nuts. This taste experience makes it an incomparable cheese specialty.

Ländle Rahmkäse is made from the best fresh hay milk and matured and cared for in a traditional, artisanal way. The Ländle cream cheese matures for 5 weeks in a natural cellar. A fine, buttery note with a pleasant lemon aroma caresses the nose with Ländle cream cheese. The dough is characterized by its creamy and creamy consistency. On the palate it leaves a fine buttermilk touch, melting and melting.

The distinctive Ländle Klostertaler offers the highest cheese enjoyment for cheese lovers. The Ländle Klostertaler is made from the best fresh Alpine milk and is matured and cared for in a traditional and artisanal way.

During its approximately 7-month ripening period, it develops its elegant spiciness. In the scent, fruity aromas such as pineapple and passion fruit meet malt and dark caramel. Full, juicy and creamy, the cheese captivates the palate.

The unmistakable Ländle Klostertaler extra ripe offers the highest cheese enjoyment for cheese lovers. The Klostertal is an alpine valley in Vorarlberg and stretches from Bludenz, around 30 km long, to the Arlberg. The Ländle Klostertaler is made from the best fresh Alpine milk and is matured and cared for in a traditional and artisanal way.

During its maturation period of at least 10 months in the natural cellar, it develops its elegant spiciness. The cheese dough is compact, smooth and silky and is loosened up by crystalline inclusions. The scent of forest honey, malt, dried fruit and some citrus fruits appears charming and elegant.

For us in Vorarlberg, “Räß” means long-ripened, with a strong, spicy taste. Ländle Räßkäse is made from the best fresh Alpine milk and matured and cared for in a traditional, artisanal way. The special and intensive care gives it its unique touch. During its approximately 5-month maturation period, it develops its prominent scent of malt, fried onions, cream and peanuts. 

This impression is confirmed on the palate with notes of malt, salted peanuts as well as cream and dried fruit. The dough feels delicately melting and even, creating an elegant counterpoint. The Ländle Räßkäse is an important component of the well-known “Kässpätzle” and is therefore an essential flavor carrier.

The Ländle wine cheese “The Original” is unique, both in appearance and taste, and is therefore a special eye-catcher in every cheese counter. The Ländle wine cheese is made from the best fresh Alpine milk and is matured and cared for in a traditional, artisanal way. During its approx. After a 3-month maturation period on spruce boards, it is refined with red wine at least twice a week. This gives the cheese its typical dark red, almost black natural rind. 

The Ländle wine cheese develops a slightly sweet and fruity-harmonious note and impresses with its seductive mouthfeel. The cheese dough is characterized by its smooth, compact consistency and its unmistakable character thanks to the aromas of buttermilk, yoghurt, dried fruit and some malt.

The Ländle Arlberger made from hay milk impresses with its spicy, meaningful character. With a fat content of 55% fat in dry matter. it gets its intense creaminess and fine texture. During the 3-4 month ripening period it also acquires its distinctive brownish-orange natural bark. Roasted peanuts, butter and chestnuts can be heard on the nose.

The impression on the palate is full-bodied with its smooth, delicately melting dough. The Ländle Arlberger reflects aromas of mountain herbs as well as light caramel, cream and boiled potatoes. This taste experience makes it an incomparable cheese specialty.

If you know the beauty of our “Ländle”, it is only natural that the best Ländle milk comes from here. Vorarlberg mountain cheese is made from hay milk, has protected origin in the EU and is a cheese with tradition. 

During its 10-month maturation period in the natural cellar, it acquires its distinctive brownish natural bark with a distinctive, rustic structure. Light caramel, pineapple, sponge cake and butter awaken the joy of this cheese. This expectation is fulfilled by the compact and wonderfully smooth dough as well as an attractive mix of flavors of citrus fruits, honey and malt.