The delights of the Bregenzerwald are found in furore

The golden nose for cheese. Yes, this does really exist.
The dairy cellars of the Bregenzerwald posses real treasuries of the finest assortments of regional cheese. However, they need to be discovered by people who have an aptitude for culinary delights. In the case of furore we are talking about Caspar Greber. Caspar Greber´s keen sense of the best cheese creations has put furore on the culinary map and has achieved worldwide recognition.

The silage free untreated milk, the so called Heumilch (hay milk), is one secret of this excellent cheese. Only about two percent of the European milk is produced silage free, meaning the farmers are not feeding their cattle with silage fodder. The second secret is the old knowledge of cheese maturing which has been passed on from one generation to the next. The loafs are refined in this traditional way and turned by hand at the right time. Driven by the will to innovate and create culinary highlights people from the Bregenzerwald region are envied by the rest of the world for its delicious cheese.