Matured for at least 12 months. Produced in genuine, honest manual labour over the course of the summer on selected alpine dairy pastures above 1,500 m above sea level and carefully developed in the cheese cellar. A unique cheese variety with regional and incomparable character. Higher content of omega-3 fatty acids.

Matured for at least 12 months, hard cheese with 45% fat in dry matter.

Matured for at least 18 months. Produced in genuine, honest manual labour over the course of the summer on selected alpine dairy pastures above 1,500 m above sea level and carefully developed in the cheese cellar. A unique cheese variety with regional and incomparable character. Higher content of omega-3 fatty acids.
Hard cheese with 45% fat in dry matter.

Patience is needed before we can enjoy the outstanding individual taste of this top quality cheese after 8 months of maturing. A smooth texture and a surprisingly stimulating flavour.
Hard cheese with 45% absolute fat content

We thought about which cheese we would like and then opted for an almost forgotten recipe, which revealed development and manufacture: this extraordinary cheese is refined by the use of rock salt and red mould. After about 3 months of maturing, it gives the rock salt cheese its smooth and creamy texture, a fine aroma and the spicy taste.
Semi-hard cheese with 45% absolute fat content

Bregenzerwald Hayfield cheese – SUPER GOLD World Cheese Awards 2022/2023

Semi-hard cheese 45% F.i.T. with pasteurised hay milk g.t.S. – matured for 2-3 months. Expertly crafted in the traditional cheese-making process in a carefully selected village dairy.

Ingredients: pasteurized MILK, microbial cultures, rennet, salt. Rind not suitable for consumption.

Fine, mild, aromatic taste, Red smeared rind, pale yellow to ivory coloured dough, smooth, firm dough. Experience the Bregenzerwald in its most refined form.