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Vorarlberg
The way to a holiday-maker’s heart is, of course, also through his or her stomach. You can test this no fewer than 66 times in Austria’s westernmost province – in any one of the 66 restaurants which serve ”Creative Regional Vorarlberg Cuisine”. No fear: you can spoil yourself and your palate without fear of the consequences, because this culinary tradition is low on calorie intake.
The Bregenzerwald Cheese Route is an invitation to explore the scenery, hike to your heart’s content and eat your fill of locally produced cheeses. The route is punctuated by 46 eating-places specialising in cheese. The related activities include hikes and excursions to find out more about hill farming and alpine dairy farms, and above all how they make the famous ”Bergkäse”, a typical Vorarlberg product officially classified as a protected EU brand name.
The Bregenzerwald region alone produces some thirty varieties of cheese (with a total annual output of 4,500 tonnes!). These include the award-winning Emmentaler, spicy ”Rässkäse”, various types of camembert, cheeses made of sheep and goat milk, mild and creamy cheese spreads, tangy green ”Alpzieger” (containing 40 herbs), beer and wine cheese, and ”Gsieg”, a caramel-like cheese made of lactose with a wealth of other natural ingredients.
Recipe tip: Käsespätzle
The Bregenzerwald Cheese Route is an invitation to explore the scenery, hike to your heart’s content and eat your fill of locally produced cheeses. The route is punctuated by 46 eating-places specialising in cheese. The related activities include hikes and excursions to find out more about hill farming and alpine dairy farms, and above all how they make the famous ”Bergkäse”, a typical Vorarlberg product officially classified as a protected EU brand name.
The Bregenzerwald region alone produces some thirty varieties of cheese (with a total annual output of 4,500 tonnes!). These include the award-winning Emmentaler, spicy ”Rässkäse”, various types of camembert, cheeses made of sheep and goat milk, mild and creamy cheese spreads, tangy green ”Alpzieger” (containing 40 herbs), beer and wine cheese, and ”Gsieg”, a caramel-like cheese made of lactose with a wealth of other natural ingredients.
Recipe tip: Käsespätzle
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