Made by hand in the traditional way exclusively in Großwalsertal Alm (Vorarlberg - Austria) milk that is fresh every day. Red clover, alpine vispergrass and lady's mantle are just some of the many herbs and plants that grow on the alpine slopes of the Walsertal and give the cheese its special aroma.
The milk is curdled with calf rennet in copper kettles over the wood fire. The dough has a compact consistency and a straw-yellow colour, the moulds are matured in the bunker for up to 30 months. The smell is reminiscent of plant and animal notes, and the taste is finely balanced by sweetness and salt. Piquant and in the aroma it reminds of alpine herbs, ripe fruits, walnuts and meat broth.
Typical for the mature cheeses are the tyrosine crystals inside the dough.
"Innsbrucker" - pork and beef, roughly ground, smoked. To 1 piece vacuum-packed, weight ca. 600 gr.
The bovine handle is produced like the Swiss "Bündnerfleisch" of sections of the cattle club.
Our venison specialities offer an unusual taste experience. Their fat content is lower than that of conventional venison products. This makes them all the more distinctive in taste. A must for gourmets!
The preparation of the Sarntaler "hunters" occurs of pure pork with low fat portion. They mature of course in the Sarntaler mountain air and are not smoked. They distinguish themselves with a special mildness. They are not sensitive to warmth and are suited especially for longer wanderings as a miraculous meal. Easily in the weight, practically to take, nutritious in the salary.