"Walserstolz" is produced on eight alps and in two winterdairys exclusively in Biosphere Reserve Großes Walsertal.
For over 600 years, the Walser people have cultivated the traditional art of cheese-making. The steep mountain slopes and high 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 you can taste that. The raw material is the same for every Walserstolz mountain cheese: natural raw milk, reminiscent of mountain meadows covered with dandelion, alpine vispergrass, red clover and silver mantle.
The cheese masters produce a high-quality natural product with a lot of knowledge, experience and feeling. Only cheeses from dairies in the Großes Walsertal and Walser Alps are allowed to bear the designation "Walserstolz" - under strict incoming inspections, the loaves are stored in Emmi Austria's ripening cellar in Nüziders and matured to perfection for several months.
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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