Best Vorarlberg Natural Rind Cheese Types
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.
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THE BEST Vorarlberger Bergkäse Cheeses
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.
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.
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.
Hay Flower 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, firm, and creamy.
The aromas are woody and floral, while the flavors are grassy, creamy, and floral, with an aftertaste of honey and young wood. This cheese has won a bronze medal at the World Cheese Awards in 2014.
Fitness 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, open, creamy, and compact.
The aromas are intense and fresh, reminiscent of flower meadows, while the flavors are creamy, milky, and citrusy, with a slightly yogurty aftertaste.
Cave 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 black natural rind, the texture is hard, crumbly, firm, compact, and open.
The aromas are intense and nutty, reminiscent of malt and dark caramel, while the flavors are grassy, creamy, and floral.
Carrot 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. Carrot juice is added for color and aroma.
Underneath its deep orange natural rind, the texture is creamy and semi-hard. The aromas are intense, sweet, and fruity, reminiscent of carrots, bananas, caramel, and dried fruit, while the flavors are fruity, nutty, sweet, and creamy, with an aftertaste of roasted chestnuts and rye bread.
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