Sibratsgfäller u.G.

Sibratsgfäller Bergkäse is made in the Vorderbregenzerwald from hay milk that is always fresh, natural, silage-free and controlled. The cows graze at an altitude of 930 to 1500 metres and thus enjoy the old, still preserved tradition of three-stage farming (homestead, outposts and alps). Characteristic of the mountain cheese is the sweet and well-balanced tart-malty component. The aroma is reminiscent of a flower meadow and walnuts. The crumbly-melting texture of the cheese is complemented by fine tyrosine crystals.