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Cheese from Austria, Vorarlberg, officially recognised alpine farms and Vorsäß/Maisäß pastures at about 1,000–1,800 m
Vorarlberger Alpkäse is a hard cheese made only in summer on Vorarlberg's alpine pastures, from raw milk of cows fed no silage. The evening milk stands overnight in wooden tubs so cream can be skimmed for alpine butter, then joins the morning milk in a copper kettle. The curd is cooked to 51–54 °C, pressed, brined for two to three days and ripened at least three months while the rind is brushed with salt water. Made in 9 steps over 3.1 months. The longest step, ripen at least three months, takes at least 3 months (Bundesministerium für Land- und Forstwirtschaft). Added lactic acid bacteria cultures does most of the fermenting.
| Main step | at least 3 monthsSet[bmluk-alp][val-app1996] | Ripen at least three months |
|---|---|---|
| Temperature | 51–54 °CSet[bmluk-alp][val-app1996] | Cook the curd |
| Raw alpine cow milk · Not thermised, centrifuged or pasteurised; no silage or fermented feed; milk from valley farms banned[bmluk-alp][val-app1996] |
| Lactic acid bacteria cultures[bmluk-alp][val-app1996] |
| Rennet · Not from genetically engineered sources[val-app1996] |
| Salt · For a brine of about 20 °Bé and for washing the rind[bmluk-alp] |
| No preservatives, stabilisers or chemical additives[bmluk-alp][val-app1996] |
| Starter: lactic acid bacteria cultures; the evening milk matures overnight while the cream rises |
Total time across the recorded steps: 3.1 months
What changes: Starting material: raw milk from cows grazing summer alpine pastures
Cheese is made only in the summer season, when the herd grazes the alpine pastures. Milk is made into cheese on site, never trucked or stored elsewhere.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
It is made like Vorarlberger Bergkäse but only on summer alps, from milk of cows that eat nothing but mountain grazing, and the evening milk is skimmed by hand after standing overnight in wooden tubs. Each wheel carries the name of its alp.
This is a raw-milk cheese. A 2025 study of Alpine raw-milk cheeses names high scalding temperatures, good starter cultures and clean milk as the hurdles that keep Staphylococcus aureus and its toxins down; this cheese is scalded at 51–54 °C and ripened at least three months.
Hazards the sources name: Staphylococcus aureus and its enterotoxins, a known risk in Alpine raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
Records show that sweet or fat cheesemaking (Süß- or Fettsennen), still the basis of this cheese, was in use in Vorarlberg during the Thirty Years' War (1618–1648). By the 18th century much of the alpine milk went into alpine cheese and the name was in use. It was registered as a PDO in 1997.
