Ländle Montforter
The Feldkirch-based dynasty
Ländle Montforter derives its name from an old noble family that played a key role in shaping the history of Vorarlberg. The low-fat (18% absolute fat) Ländle Montforter is made from the best fresh Alpine milk and aged and treated in the traditional artisanal fashion. During a maturation period of about three months, it develops aromas of light caramel, honey, apple and flowering meadows that are simply irresistible.
A distinctly fruity experience greets the palate, a bouquet of citrus interweaving beautifully with a firm, smooth cheese.
Characteristics:
Raw material: Ländle milk, pasteurised, non-GMO
Maturation period: approx. 3 months
Cheese rind: light brown natural rind
Cheese colour/holes: buttery yellow; pea-sized holes
Cheese texture/flavour: smooth and elastic; light caramel, honey, apple and flowering meadows
Fat i.d.m.: Semi-hard cheese, 35% fat i.d.m.
A cheese with a history
In Montfort, they’ve always been a step ahead.
The Montfort nobles
The counts of Montfort were Swabian nobility who settled at Schattenburg castle in the Feldkirch area. The dynasty died out in 1787.
Top quality
It takes premium Ländle milk to make a quality cheese product that has to age for months before it can be judged.
Strong together
There is a strong team behind our cheese. As a cooperative in Feldkirch with 500 farmers, we work for and with one another to produce top quality.
Highest quality
