Allgäu mountain cheese has existed for centuries. In the past, this coveted cheese was produced only in alpine mountain dairies. Today, production also takes place in the valleys. As early as 1840, dairies for traditional mountain cheese could be found throughout the Allgäu.
Allgäu mountain cheese is made using unpasteurized milk. The cows are fed only hay and no silage-fermented feed.
This raw milk gives the cheese an incomparable taste and a longer shelf life.
A wheel can weigh up to 50 kilos
Allgäu mountain cheese wheels are smaller than those of Allgäu Emmental. A wheel typically weighs between 15 and 50 kilos. It has a maturation period of at least four months. For this reason, it is colloquially referred to as the "little brother" of Emmental, although historically it is much older.
Allgäu mountain cheese has a savory and mild, aromatic taste. It features a nutty note. The length of the maturation period determines the intensity of its aroma. The dry matter of Allgäu mountain cheese contains between 45 and 50% fat.
Allgäu cheese is a classic topping for bread. In the Allgäu itself, it is frequently used for cheese noodles (Käsespätzle) and other casseroles.
Only the following regions are permitted to produce Allgäu mountain cheese:
The districts of Lindau, Oberallgäu, Ostallgäu, Unterallgäu, Ravensburg, Bodenseekreis and the cities of Kaufbeuren, Kempten and Memmingen.
