Hand-crafted cheese specialities

Closeness to nature, sustainability and long-term experience are the cornerstones of the speciality cheeses produced at Pinzgau Milch. When we speak about cheese, we are speaking about quality, variety and an honest, natural and exceptional flavour. We ensure the highest quality by meeting our traditionally stringent specifi cations. After all, it is only possible to produce our sought-after Almsenner speciality cheeses using the best ingredients and an elaborate process carried out by hand.

Fresh meadow herbs to feed our cattle and a responsible approach to animals and nature are the very best recipe for the exceptional quality of our milk and therefore our speciality cheeses. We apply our craftsmanship and instinct to give our Almsenner speciality cheeses plenty of time to develop their unique flavour, from the processing of the milk to the maturation process. We only use fresh milk and hay-milk of the very best quality from mountain farmers.

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Our farmers, their cows and the milk

The basis for our high quality products lies in our region. Some 1,000 farmers from Pinzgau, Pongau and the neighbouring Tiroler Kaiserwinkl region entrust their milk to us for processing. The small farms are generally family-owned with an average of 12 cows each, a far cry from mass production. It is their natural approach and respect for animal welfare which make it possible for us to produce our high quality cheeses. Many of our farmers leave their cows to graze in some 300 meadows and mountain pastures from May to September. Alpine farming has a long-standing tradition here and serves many ecological and economic functions which make the region and its meadows one of the Alpine landscapes most worthy of protection. The natural Alpine meadows are home to a wide range of species of mountain herbs, grasses and tasty meadow flowers which is reflected in the fresh and authentic flavour of our products.

Good to know that...

  • Our Almsenner speciality cheeses are lactose-free because the lactose levels are reduced as the cheese matures and are then transformed into lactic acid.
  • Milk from the Alpine regions contains lots of vitamin E and a significantly higher proportion of healthy beta-carotene due to the wide range of plants in the area.
  • Approx. 60% of the Pinzgau Milch milk is organic.
  • The number of animals which can be kept is linked to the space available and every cow has a name.
  • At least 10 l of fresh milk are used to make 1 kg of cheese.
  • All Almsenner cheeses are made from the best mountain farm milk and organic mountain farm milk.