World Cheese Awards 2025

• GOLD for Ländle Arlberger + Ländle Bioberger + Vorarlberger Bergkäse 10 Mo
• SILVBER for Ländle Klostertaler extra-reif + Vorarlberger Bergkäse 6 Mo
• BRONZE for Landle Klostertaler 7 Mo + Ländle Weinkäse + Ländle Mostkäse + Ländle Räßkäse

Knowing the beauty of Vorarlberg, it's only natural that the best local milk comes from here. Vorarlberg mountain cheese is made from hay milk, has protected designation of origin status in the EU, and is a cheese steeped in tradition. During its 10-month maturation period in natural cellars, it develops its distinctive brownish rind. A cheese like a springtime stroll. Aromas of citrus, malt, honey, and walnut fill the air. The palate is light and subtle, with notes of sour cream, citrus, wildflowers, and toasted white bread. The compact, creamy texture feels elegant. The smooth, creamy mouthfeel perfectly complements the cheese's enticing flavor.

The Ländle Arlberger, made from hay milk, impresses with its spicy, distinctive character. With a fat content of 55% in dry matter, it develops its intense creaminess and fine texture. During its 3-4 month ripening period, it also acquires its characteristic brownish-orange natural rind. Aromas of roasted peanuts, butter, and chestnuts are present on the nose. The palate is full-bodied with a smooth, melt-in-the-mouth texture. The Ländle Arlberger reflects flavors of mountain herbs, light caramel, cream, and boiled potatoes. This unique taste experience makes it an unparalleled cheese specialty.

Ländle Bioberger is a hard cheese with 50% fat in dry matter, made from the finest fresh organic Alpine milk. It is matured and cared for in the traditional way for approximately eight months. During its maturation, the Ländle Bioberger is regularly tended to. Aromas of ripe passion fruit, light caramel, dark bread crust, and coffee evoke the feeling of a breakfast table. On the palate, the cheese presents elegant notes of chestnut and honey. The red smear ripening process imparts typical roasted aromas such as brown butter, light caramel, and roasted nuts. This flavor experience makes it a truly unique cheese specialty.

Knowing the beauty of Vorarlberg, it's only natural that the best local milk comes from here. Vorarlberg mountain cheese is made from hay milk, has protected designation of origin status in the EU, and is a cheese steeped in tradition. During its six-month maturation period in natural cellars, it develops its distinctive brownish rind. This cheese is like a walk in springtime. Aromas of citrus, malt, honey, and walnut fill the air. On the palate, it's light and subtle, with notes of sour cream, citrus, wildflowers, and toasted white bread. The compact, creamy texture feels elegant. The smooth, creamy mouthfeel perfectly complements the cheese's enticing flavor.

The distinctive Ländle Klostertaler offers the ultimate cheese experience for cheese lovers. The Klostertal is an alpine valley in Vorarlberg, stretching approximately 30 km from Bludenz to the Arlberg. Ländle Klostertaler is made from the finest fresh alpine milk and matured and cared for using traditional, artisanal methods. During its minimum 10-month maturation period in a natural cellar, it develops its elegant spiciness. The cheese is compact, smooth, and silky, with crystalline inclusions adding a light touch. Its aroma is charming and elegant, with notes of forest honey, malt, dried fruit, and a hint of citrus.

The distinctive Ländle Klostertaler offers the ultimate cheese experience for cheese lovers. The Klostertal is an alpine valley in Vorarlberg, stretching approximately 30 km from Bludenz to the Arlberg. Ländle Klostertaler is made from the finest fresh alpine milk and matured and cared for using traditional, artisanal methods. During its minimum 7-month maturation period in natural cellars, it develops its elegant spiciness. The aroma combines fruity notes of pineapple and passion fruit with hints of malt and dark caramel. Full-bodied, juicy, and with a creamy melt, this cheese is a true delight for the palate.

Ländle Mostkäse is an elegant interpretation of the cider theme. Made from the finest fresh Alpine milk, it is matured and cared for using traditional, artisanal methods. During its three-month maturation period in a natural cellar, it is refined at least twice a week with Vorarlberg apple and pear cider, which gives it its straw-yellow rind. Ländle Mostkäse unfolds a delicately spicy aroma of cream and malt with subtle apple and pear notes. Cream, roasted elements, and a fresh citrus touch harmoniously caress the palate. The cheese is characterized by its smooth, compact consistency.

Ländle Wine Cheese "The Original" is unique in both appearance and taste, making it a real eye-catcher in any cheese counter. Made from the finest fresh Alpine milk, Ländle Wine Cheese is matured and cared for using traditional methods. During its approximately three-month ripening period on spruce boards, it is refined with red wine at least twice a week. This gives the cheese its characteristic dark red, almost black, natural rind. Ländle Wine Cheese develops a slightly sweet and harmonious fruity flavor and impresses with its seductive mouthfeel. The cheese is characterized by its smooth, compact consistency and acquires its distinctive character from aromas of buttermilk, yogurt, dried fruit, and a touch of malt.

In Vorarlberg, "Räß" means "long-matured" and robustly spicy in flavor. Ländle Räßkäse is made from the finest fresh Alpine milk and matured and cared for using traditional, artisanal methods. This special and intensive care gives it its unique character. During its approximately five-month maturation period, it develops its distinctive aroma of malt, roasted onions, cream, and peanut. On the palate, this impression is confirmed with notes of malt, salted peanut, cream, and dried fruit. The cheese has a delicately melting and smooth texture, creating an elegant contrast. Ländle Räßkäse is an essential ingredient in the famous "Kässpätzle" (cheese spaetzle) and thus a key flavor component.