The Vorarlberger mountain cheese is yet another specialty originating from the Alpine Bregenz Forest which is located in Vorarlberg, Austria’s westernmost province. It is produced using centuries-old methods, made with either whole or skimmed raw cow's milk.

The cheese is aged for up to two years. Here on the lush Alpine pastures, the farmers are encouraged to keep the amount of concentrated feed at an absolute minimum, so the animals are almost entirely fed on fresh grass, herbs and hay, which provides both the milk and the Vorarlberger cheese with an intense aroma and quite a tangy flavor. Vorarlberger Bergkäse is an essential ingredient of Käsespätzle, the Austrian take on mac and cheese.

Even though the basis for the production process of Vorarlberger Alpkäse was established during the Thirty Years' War (1618-1648), its name has been in use only since the 1700s. This Alpine cheese originates from Bregenzerwald, a forested Bregenzer Ach river basin nestled in Voralberg, Austria's westernmost region.

Produced only during summer months, Vorarlberger Alpkäse is a hard cheese made from raw milk collected from cows that graze on a variety of herbs and grass on Alpine pastures. During the ripening stage, the cheese wheels are periodically hand-rubbed with salt and aged on pine boards for three to five months. 

Alps Rebel is an Austrian cheese originating from Sulzberg, where it’s produced by Sulzberger Käserebellen Sennerei. The cheese is made from raw milk of cows that feed on a diet of dried hay, grains of corn, and herbs. Underneath its natural rind, the texture is semi-hard, open, and creamy.

The aromas are milky, nutty, and fruity, reminiscent of vanilla, roasted chesnuts, and malt, while the flavors are milky, buttery, piquant, and slightly citrusy.

Lüneberg is an Austrian Alp-style cheese originating from Vorarlberg. The cheese is made from cow's milk with added saffron, giving it a yellowish color and a distinct flavor. The milk is warmed, and the curd is then cut into smaller pieces that are heated while stirring.

After the press, the cheeses are turned and taken to a cellar to mature. The rind is salted, rubbed, and washed during the maturation process. Once ripe, Lüneberg is usually described as a cross between Emmental and Limburger. When cut, it is characterized by numerous irregular eyes dispersed throughout its body.

Räßkäse is a semi-hard cheese from the Vorarlberg region in Austria and neighboring areas in Switzerland. The term "räß" is an Alemannic word meaning "sharp" or "pungent," reflecting the cheese's strong, tangy flavor.

Produced from pasteurized cow's milk, räßkäse undergoes a maturation period of approximately five months in natural cellars, during which it develops its characteristic robust taste and aroma. The cheese has a firm, slightly moist texture with a natural brown rind and a pale yellow interior, often featuring small holes.

Its intense flavor makes it a key ingredient in regional dishes such as Vorarlberger käsespätzle (cheese noodles) and käsefladen (cheese flatbread). 

Ländle rheintaler is a semi-hard cheese made with cow's milk. It is firm, smooth, melts, and a bit spicy. The cheese typically ages about four months and comes in 8 kilos (17.6 lbs) wheels. It is often enjoyed as part of a cheese platter, in cooking, or simply on its own.

The cheese's production follows traditional methods, ensuring a high-quality product that reflects the culinary heritage of the region.

Sura Kees is a traditional cheese hailing from the Vorarlberg state, more precisely, the Montafon valley in the Bludenz district. This cheese is unique due to its low-fat content and particular preparation method, which results in a distinctive sour taste (hence, the name which translates to "sour cheese").

Sura Kees is made from skimmed cow's milk, which has had most of its cream (fat) removed. The milk is fermented by adding a special culture of lactic acid bacteria. This process transforms the lactose (milk sugar) into lactic acid, leading to the sour taste characteristic of this cheese. 

Nut Rebel is an Austrian cheese hailing from Sulzberg, where it’s produced by Sulzberger Käserebellen Sennerei. The cheese is made from raw milk of cows that feed on a diet of dried hay, grains of corn, and herbs. Underneath its natural rind, the texture is firm, creamy, and semi-hard.

The aromas are pleasant and nutty, while the flavors are smooth, nutty, and sweet, reminiscent of vanilla and gingerbread due to the addition of crunchy walnut pieces to the milk during winter.

Mountain Rebel is an Austrian cheese hailing from Sulzberg, where it’s produced by Sulzberger Käserebellen Sennerei. The cheese is made from raw milk of cows that feed on a diet of dried hay, grains of corn, and herbs. Underneath its natural rind, the texture is semi-hard, creamy, and compact.

The aromas are intense and spicy, reminiscent of biscuits, dark chocolate, and malt. The flavors are fruity and creamy, reminiscent of honey, malt, and passion fruit. This cheese has won a gold medal at the World Cheese Awards in 2008.