Vorarlberger mountain cheese is made from hay milk, is protected in the EU and is a cheese with tradition. During its 5-month maturing period in the natural cellar, it receives its distinctive brownish natural rind. A cheese like a walk in spring. Citrus fruits, malt, honey and walnut come to the nose. Brightly aromatic and subtle is the impression on the palate with sour cream, citrus fruits, flower meadow and toasted white bread.