Walserstolz is produced on eight Sennalpen, on 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.
The cheese masters produce a high quality natural product with a lot of knowledge, experience and feeling. Only then can the cheeses of Großwalsertaler Sennereien and Walser Alpen may bear the designation "Walserstolz" - under strict quality controls the cheese loaves are stored in the maturing cellar of Emmi Austria in Nüziders and matured for at least eight months to perfection.
Would you like to try our Walserstolz or buy some to take home with you? We are happy to show you where you can purchase our special cheese.
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