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What to eat in Austria? Top 14 Austrian Natural Rind Cheeses

Last update: Thu Feb 13 2025
Top 14 Austrian Natural Rind Cheeses
TABLE OF CONTENTS

Best Austrian Natural Rind Cheese Types

01
Tiroler Bergkäse
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This Austrian hard cheese is made from raw cow's milk obtained exclusively from cows feeding on green fodder and hay. The milk must be free of any additives, which is what gives this Tyrolean cheese its distinctively intense natural flavor. Tiroler Bergkäse has a hard rind, while the paste is somewhat softer, ivory to light yellow in color and it has evenly distributed pea-sized eyes.


The flavor of this Alpine delicacy ranges from mildly aromatic to slightly piquant. It's recommended to pair it with light dry white wines.

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02

Cheese

VORARLBERG, Austria
4.1
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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.

03
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Ennstaler Steirerkas is a traditional cheese hailing from the district of Liezen in Styria. The cheese is made from pasteurized or raw skimmed cow’s milk, while small amounts of spices, herbs, pepper, or berries may also be added.


Underneath its mold-ripened rind, the texture of the cheese is crumbly, granular, and patterned by mold veins. The cheese is usually left to mature for at least 3 weeks before consumption. The aromas are intense, robust, spicy, and earthy, with mild notes of ammonia.


The flavors are sour, piquant, strong, sharp, and spicy. It’s recommended to enjoy the cheese on a slice of buttered bread.

04
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This hard Alpine cheese is made from raw cow's milk, and has been produced in the Tyrolean Alps at least since the late Middle Ages, when cheesemaking was the only effective way to preserve the precious Alpine milk. The milk for Tiroler Alpkäse is obtained exclusively during summer from cows kept on the Tyrolean pastures where they feed on fresh grass and aromatic Alpine herbs.


Usually available from October to March, the fully ripened Alpkäse has a brownish rind, and a firm ivory to yellow paste. It is known for an intense aroma and quite a strong, spicy flavor.

05

Cheese

VORARLBERG, Austria
n/a
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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. 
06

Cheese

SULZBERG, Austria
n/a
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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.

07

Cheese

CARINTHIA, Austria
n/a
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Produced in accordance with the same time tested tradition dating back to the 14th century, Gailtaler Almkäse is a multiple award-winning hard cheese made with raw cow’s milk to which up to 10% of goat's milk can be added. The delectable Gailtal mountain cheese is produced in the Gailtal Alps during summer months and made exclusively using milk from Alpine pastures.


It is matured for at least 7 weeks and has an ivory-white to straw-yellow paste sparsely dotted with small holes. Characterized by a rich, spicy flavor, and a pleasant aroma reminiscent of mountain herbs, Gailtaler Almkäse is typically enjoyed as an appetizer, most often accompanied with charcuterie.

08

Cheese

VORARLBERG, Austria
n/a
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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.

09

Cheese

SULZBERG, Austria
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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.

10

Cheese

SULZBERG, Austria
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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.

11
Cheese
SULZBERG, Austria
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12
Cheese
SULZBERG, Austria
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13
Cheese
SULZBERG, Austria
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14
Cheese
SULZBERG, Austria
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Austrian Natural Rind Cheeses