Vorarlberg has a long tradition of small-scale agriculture. Most farmers here live from dairy farming. The milk is used in numerous alpine dairies and in summer months in the Alps to make its Bergkäse, a tangy hard cheese. In addition, around 40 other varieties are produced: from Emmental to Camembert, from mild sheep and goats’ cheese to the Montafon "Sura Kees", a tasty lean cheese. It takes a lot to go from milk to finished cheese products, requiring plenty of patience, experience and feeling. You can find out more about cheese and its production along the Bregenzerwald Cheese Road with its many informative and enjoyable stations.

Bergkäserei Schoppernau
www.bergkaeserei.com

Alpenkäse Bregenzerwald, Bezau
www.alpenkaese.at

Alpkäserei Gehrisgschwend, Hittisau
www.gerisgschwend.at

Alpkäserei Innerkapell
www.silvretta-montafon.at

Alpkäserei Vergalden, Gargellen
www.vergalden.at

Garnera Alpe, Gaschurn
www.garnera.at

Mittelalpe in Riezlern
www.mittelalp.at

Sennerei Schnifis
www.sennerei-schnifis.at

Alpe Rona in Bürserberg
www.alpe-rona.at