Here it is, right out in the open, for all to see. Here at the cheesemaking dairy in Langenegg, production is like an open book and anyone passing by can take a good long look. Naturally, the very highest hygienic standards still apply and trespassing is prohibited, but… “… having a peek inside is allowed, even expressly encouraged,” explains Managing Director Anton Bader. It’s all in keeping with our dairy’s motto: “Purely for connoisseurs.”
The cheese they make is based on hay milk. Artificial additives have no place here. In addition to clarified and Alpine dairy butter varieties, the dairy produces a dozen types of cheese from Räss to espresso and even Blütenkäse (blossom cheese). The latter is their latest creation. On Mondays and Fridays, the Lädele shop features dairyman’s soup, which typically sells out quickly. Dorfkäse (village cheese) is also very popular. Christoph Schwarzmann, the head of operations, describes it as being “smooth, mild, & aromatic.” Incidentally, the jury of the 2021 Vorarlberg Cheese Awards selected two of Christoph’s cheese varieties as the winners in two categories (“mild semi-hard cheese and spicy”). Christoph himself was awarded the title “Cheesemaker of the Year” for the fourth time.