From the Alps of Vorarlberg. Crafted with tradition.
Alma stands for authentic cheese-making culture from Vorarlberg (Austria) – shaped by the region’s unique Three-Stage Alpine Farming, premium Hay Milk TSG, and traditional cheesemaking expertise. In the heart of the Alps, the finest raw milk is transformed into distinctive cheese specialities with protected origin and unmistakable flavour. For generations, Alma has combined nature, craftsmanship and enjoyment from Vorarlberg.
Three-Stage Alpine Farming
Our living UNESCO cultural heritage
The Three-Stage Alpine Farming practised in the valleys of Vorarlberg is a sustainable form of agriculture that ensures cows are supplied with silage-free feed throughout the year. In late spring, farmers and their animals move first to the Vorsäß (the intermediate mountain pastures) and then, during summer, further up to the Alp (the Alemannic term for alpine pasture).
While livestock graze in the mountains, hay is harvested in the valleys and stored as winter feed. In September, following the ceremonial cattlle drive (Alpabtrieb), farmers and their animals return to their farms in the valley.
This close-to-nature farming practice preserves and maintains the alpine cultural landscape and was recognised by UNESCO in 2010 as part of the Intangible Cultural Heritage of Humanity.
From the Finest Hay Milk TSG
Because premium flavour starts with animal feed
Better milk makes better cheese – and this belief lies at the heart of Alma’s production of Vorarlberger Bergkäse PDO, Vorarlberger Alpkäse PDO, and a range of premium semi-hard cheese specialities made from high-quality hay milk.
Traditional Hay Milk farming is considered the most natural and original form of milk production. It is recognised by the European Union as a Traditional Speciality Guaranteed (TSG) and has also been acknowledged as an agricultural heritage of global significance. Cows are kept in a species-appropriate environment, fed on fresh grasses, alpine herbs and the finest hay, and are raised entirely without silage feed.
The rich diversity of herbs found in alpine meadows, combined with the natural diet of hay and grasses, gives Hay Milk its distinctive flavour and exceptional quality. At the same time, Hay Milk contains higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA), making it a valuable contribution to a balanced diet.
Directly from the Alps of Vorarlberg.
Protected at Origin.
Our Vorarlberger Bergkäse PDO and Vorarlberger Alpkäse PDO represent authentic alpine cheesemaking culture from Vorarlberg. Made from fresh raw milk of Hay Milk TSG quality and traditionally matured on spruce boards, they develop their distinctive character and refined flavour.
At Alma’s mountain dairies in Lutzenreute and Hinteregg, Vorarlberger Bergkäse PDO is crafted according to time-honoured cheesemaking traditions. Our Vorarlberger Alpkäse PDO is handmade during the summer months in small alpine dairies at altitudes of up to 1,700 metres (5,600 ft). The unique characteristics of each alpine pasture – from its meadows and raw milk to the cheesemaker’s craftsmanship in traditional copper vats – create truly individual cheeses.
The Protected Designation of Origin (PDO) guarantees authentic provenance, traditional production methods and the highest quality from the Alps of Vorarlberg.
