World Cheese Awards 2021/22

The unmistakable Ländle Klostertaler offers the highest level of cheese enjoyment for cheese lovers. The Klostertal is an alpine valley in Vorarlberg and extends from Bludenz with a length of around 30 km to the Arlberg. The Ländle Klostertaler is made from the best fresh alpine milk and matured and cared for in a traditional and artisanal way. During its maturation period of at least 10 months in the natural cellar, it unfolds its elegant spiciness. The cheese dough, which is loosened up by crystalline inclusions, is compact, smooth and silky. The scent of forest honey, malt, dried fruit and some citrus fruits is charming and elegant.

The Arlberg, known as the “cradle of skiing”, with its unique nature and breathtaking landscape, summer and winter, the Arlberger region has its roots here. The Ländle Arlberger made from hay milk impresses with its spicy, expressive character. With a fat content of 55% fat in dry matter it gets its intense creaminess and fine texture. During the 5-month ripening period in the natural cellar, it gets its distinctive brownish-orange natural rind. Roasted peanuts, butter and chestnuts can be heard on the nose. The impression on the palate is full-bodied with its smooth, delicately melting dough. In the Ländle Arlberger, aromas of mountain herbs as well as light caramel, cream and cooked potatoes are reflected. This taste experience makes it an incomparable cheese specialty.

The Ländle Mostkäse is an elegant interpretation of the must theme. The Ländle Mostkäse is made from the best fresh alpine milk and matured and cared for in a traditional and artisanal way. During its 3-month ripening period in the natural cellar, it is refined with Vorarlberg apple and pear must at least twice a week, which gives it its straw-yellow rind. The Ländle Mostkäse unfolds a delicately spicy scent of cream and malt with a delicate note of apple and pear. Cream, roasted components and a fresh citrus touch nestle harmoniously on the palate. The cheese dough is characterized by its smooth, compact consistency.

The unmistakable Ländle Klostertaler offers the highest level of cheese enjoyment for cheese lovers. The Klostertal is an alpine valley in Vorarlberg and extends from Bludenz with a length of around 30 km to the Arlberg. The Ländle Klostertaler is made from the best fresh alpine milk and matured and cared for in a traditional and artisanal way. During its maturation period of at least 7 months in the natural cellar, it unfolds its elegant spiciness. In the fragrance, fruity aromas such as pineapple and passion fruit meet malt and dark caramel. Full, juicy and with a creamy texture, the cheese beguiles the palate.

The Ländle wine cheese "Das Original" is unique, both in appearance and in taste and is therefore a special eye-catcher in every cheese counter. The Ländle wine cheese is made from the best fresh alpine milk and matured and cared for in a traditional artisanal manner. It is refined with red wine at least twice a week during the month of ripening in the natural cellar. This gives the cheese its typical dark red, almost black natural rind. The Ländle wine cheese develops a slightly sweet, fruity, harmonious note and impresses with its seductive mouthfeel. The cheese dough stands out is characterized by its smooth, compact consistency and its unmistakable character comes from the aromas of buttermilk, yoghurt, dried fruit and a little malt.

The Ländle Bioberger is a hard cheese with 50% fat in dry matter. and is made from the best fresh BIO alpine milk. It is matured and cared for in the traditional way for about 8 months. The Ländle Bioberger is cultivated regularly while it is maturing. Ripe passion fruit, light caramel, dark bread crust and coffee inspire associations with a breakfast table in the fragrance. On the palate, the cheese presents itself elegantly with chestnuts and honey. The red culture maturation provides typical roasted aromas such as brown butter and light caramel and roasted nuts. This taste experience makes it an incomparable cheese specialty.