Ländle Arlberger
Creamy and full-bodied flavour.
The Ländle Arlberger made from hay milk stands out for its distinctive full flavour. At 55% fat in dry matter, it boasts its intense creaminess and fine texture.
During five months of maturing in a natural cellar, it acquires its characteristic brownish-orange natural rind. Its smell hints at roast peanuts, butter and roast chestnuts. Its velvety-smooth and delicately melting body fills the palate with flavour. Ländle Arlberger reflects aromas such as mountain herbs, light caramel, cream and boiled potatoes. This taste experience makes it a matchless cheese speciality.
Characteristics:
Raw material: Ländle hay milk, pasteurised, non-GMO
Maturing period: 3-4 months
Cheese rind: brownish natural rind
Cheese colour/holes: straw yellow; pea-sized holes
Cheese texture/flavour: firm and creamy, peanutty; light caramel
Fat i.d.m.: Semi-hard cheese, 55% fat i.d.m
The best hay milk at 1,500m above sea level
Farmer Peter Jochum from Lech am Arlberg specialises in producing hay milk – the basis for our tangy Ländle Arlberger.
Peter Jochum, farmer from Lech
Farmer Peter Jochum loves living in Lech am Arlberg. Running a farm at an altitude of 1,500 metres above sea level is something very special indeed.
The source of the purest hay milk
The Adlerhof farm in Lech specialises in producing hay milk. That means the cows are fed hay that is dried first in the field and then in the hayrick.
Fresh grass from mountain pastures
That’s what Peter Jochum’s cows are accustomed to. They spend the summer grazing on their own mountain pasture.
The Adlerhof farm
Peter Jochum’s farm has: 1 bull, 15 dairy cows, 23 heifers and 9 calves.
Highest quality
