World Cheese Awards 2024/25

The distinctive Ländle Klostertaler offers the highest cheese enjoyment for cheese lovers. The Ländle Klostertaler is made from the best fresh Alpine milk and is matured and cared for in a traditional and artisanal way. During its approximately 7-month ripening period, it develops its elegant spiciness. In the scent, fruity aromas such as pineapple and passion fruit meet malt and dark caramel. Full, juicy and creamy, the cheese captivates the palate.

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

Vorarlberg mountain cheese is made from hay milk, has protected origin in the EU and is a cheese with tradition. During its 10-month maturation period, it acquires its distinctive brownish natural bark. A cheese like a walk in spring. Citrus fruits, malt, honey and walnut flow into the nose. The impression on the palate is light, aromatic and subtle with sour cream, citrus fruits, flower meadow and toasted white bread. The compact, creamy dough feels elegant. The smooth, creamy mouthfeel underlines the tempting taste of the cheese.

The Ländle Arlberger made from hay milk impresses with its spicy, meaningful character. With a fat content of 55% fat in dry matter. it gets its intense creaminess and fine texture. During the 3-4 month ripening period it also acquires its distinctive brownish-orange natural bark. 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. The Ländle Arlberger reflects aromas of mountain herbs as well as light caramel, cream and boiled potatoes. This taste experience makes it an incomparable cheese specialty.

For us in Vorarlberg, “Räß” means long-ripened, with a strong, spicy taste. Ländle Räßkäse is made from the best fresh Alpine milk and matured and cared for in a traditional, artisanal way. The special and intensive care gives it its unique touch. @@During its approximately 5-month maturation period, it develops its prominent scent of malt, fried onions, cream and peanuts. This impression is confirmed on the palate of malt, salted peanuts as well as cream and dried fruit, the dough feels delicately melting and even and thus becomes an elegant counterpoint for the well-known “Kässpätzle” and is therefore an important ingredient in the flavor.

During its 6-month ripening period it acquires its distinctive brownish natural bark. A cheese like a walk in spring. Citrus fruits, malt, honey and walnut flow into the nose. The impression on the palate is light, aromatic and subtle with sour cream, citrus fruits, flower meadow and toasted white bread. The compact, creamy dough feels elegant. The smooth, creamy mouthfeel underlines the tempting taste of the cheese.

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

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

Ländle Rahmkäse is made from the best fresh hay milk and matured and cared for in a traditional, artisanal way. The Ländle cream cheese matures on spruce boards for around 6 weeks. A fine, buttery note with a pleasant lemon aroma caresses the nose with Ländle cream cheese. The dough is characterized by its creamy and creamy consistency. On the palate it leaves a delicate buttermilk touch, melting and melting.