Experience culinary Vorarlberg
Savour creativity!
Kreativ in der Natur
In Vorarlberg, cheese is a big deal. From tangy aged Alp and Bergkäse to creamy Camembert, Sura Kees, and mild fresh cheese made from goat or sheep’s milk, this region is a dream for cheese lovers.
The variety of dairy products matches the diverse cultural landscape, shaped by traditional three-tier farming. Combining centuries-old craftsmanship with modern techniques, Vorarlberg really knows its cheese. There’s always been a tight-knit bond between the farmers, local producers, and the hospitality scene here.
Vorarlberg invites you to dive into its rich cheese culture. Whether you're on a culinary hike, visiting an alpine pasture, enjoying creative dishes in top-notch restaurants, cosy inns, or checking out modern cheese cellars where you can watch the cheese wheels age, there's so much to savour in Vorarlberg.
Foodie favourites in Vorarlberg
Innovative top-chefs and restaurants
Culinary experiences in Vorarlberg
The rise of a cheese superstar
An old tradition nearly disappeared until it was revived 30 years ago. The Celts already knew about this sour fermented cheese called Sura Kees. However, it lacked a strong following and was not popular for a long time. Once considered a cheese for the poor, it was overshadowed by richer lab cheeses, which are made with rennet to form curds. Sura Kees, however, is made without rennet.
Now, top local chefs have come to appreciate the craft and love using this cheese in their dishes. A young, mild Sura Kees goes great with quinoa and zucchini for a light summer meal, and it’s also fab with bacon if you’re after something a bit richer.
