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.
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.
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