Vorarlberger Bergkäse

It has a typical round loaf shape with a diameter of around 55 to 65 cm and a weight of up to 35 kg.

The aroma ranges from mild to spicy, the taste is nutty and has typical herbal notes.

[3] Vorarlberger Bergkäse is made exclusively from natural raw milk in accordance with the specifications that were defined for the protection of the term and only in alpine dairies in the Bregenz Forest, in the Großwalsertal and in the Kleinwalsertal, in the Leiblachtal (Pfänderstock), and in the Rhine Valley.

After the end of the Thirty Years' War (1618–1648), herdsmen from the neighboring canton of Appenzell in Switzerland came to the Bregenz Forest.

They brought the art of so-called "fat senning" with them and taught it to the Bregenz Forest farmers.

[9] With the aim to support and preserve the local dairy production and the traditional agricultural heritage, the Bregenz Forest Cheese Route was founded in 1998.

Almabtrieb : In autumn, the cattle are moved down from a mountain pasture at moderate altitude. Traditionally, this is seen as an occasion for celebrations.
For the 10th anniversary, the KäseStrasse Bregenzerwald prepared a cheese table in Andelsbuch in 2008. It was recognised as the longest cheese table in the world (500 m) by the Guinness book of the records .