Far away from industrialised large-scale enterprises, "Walserstolz" is produced here by traditional handcraft. The hay milk used for this purpose is reminiscent of mountain meadows dotted with dandelions, Alpine bluegrass, golden oat, red clover and silver mantle.
Delivered fresh every day, the raw milk passes into the hands of the Walser cheese masters, who in their small dairies press their personal seal onto the Walserstolz. After at least 8 months of maturation, the cheesemaker distinguishes this spicy cheese of exceptional quality with the Walserstolz brand seal. The branded product "Walserstolz Bergkäse” has succeeded in securing a traditional way of farming in this rugged mountain area.
The Große Walsertal was awarded in 2005 to the Genuss Region "Großwalsertaler Bergkäse".
Walserstolz is produced on eight Sennalpen, in two winter farms and a year-round operation exclusively in the Biosphere Reserve Grosses Walsertal.
For over 600 years, the Walser people cultivated the traditional art of cheese making. The steep mountain slopes and high-altitude Alps demand full commitment from the mountain farmers. For the cows, on the other hand, the Alps offer lush meadows with a variety of grasses and herbs and it is that mix that you can taste. The raw material is the same for every Walserstolz mountain cheese: untreated raw milk reminiscent of dandelions, alpine viscera grass, red clover and silver mantle mountain meadows.
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