Thomas is stooped over an old copper pot, holding two tips of a large cloth with his hands and a third between his teeth. Slowly, he lifts the cloth, separating tiny cheese curds from the liquid whey.
Seated around him, a group of rosy-cheeked visitors is in high spirits - not just thanks to the welcome Schnaps, a regional fruity spirit, but because watching Thomas make cheese is exciting. Almost as exciting as sampling the Käsehaus dairy farm's finished specialties during the show.
The Cheese Road: 17 valley dairies and 90 alpine farmsteads.
After witnessing how much effort goes into making Vorarlberg cheese, you will enjoy it that even more - if that's at all possible. People like Thomas still make their living from cheese all over the Bregenzerwald, a region in Austria's westernmost province. The Bregenzerwald's Cheese Road, a union of 107 cheese producers lets you experience their delicious work in all stages. If you want to try your own hand at cheese making, visit dairying school Metzler in Egg, where groups of at least eight can take up the cheese cloth for a few hours.