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Gailtaler Almkäse g.U.


The Summer milk from the cows during their stay on the alpine pasture - from around June to September - is something very special. At an altitude of 1,550 metres, where there are grasses and extraordinary herbs thriving in undisturbed nature, the cattle live completely stress-free in silence and in nature's rhythm. And their milk, with its particularly spicy character, is made into cheese every day during the alpine season. It has always been this way.


Cheese production in the Gailtal valley was documented in writing for the first time in the mid-14th century. And for a few years now, cheese from 13 Gailtal alpine pastures has even been registered as a European Protected Designation of Origin (PDO), which is recognisable by the designation Gailtaler Almkäse g.U. (g.U. translates to PDO). The exciting thing is that while all of these are the same type of cheese, each one is distinctive because of its specific pasture`s location, soil and cattle.

Gailtaler Almkäs
Gailtaler Almkäse. Foto: Krug
Gailtaler Almkäs
Gailtaler Almkäse. Foto: Krug
Gailtaler Almkäse
Gailtaler Almkäse. Foto: Krug
Gailtaler Almkäse
Gailtaler Almkäse. Foto: Krug

Gailtaler Almkäse is a hard cheese (45% FiT), which can be enjoyed young (at least 6 weeks of ripening time) as well as mature (up to 4-5 years). The first cutting of cheese usually takes place in mid- to end July, and many gourmets are eagerly looking forward to the first expressions of the young Summer. The matured cheeses from the Gailtal valley are deliciously sophisticated; a specialty for lovers of aromatic cheese.

Die Kühe auf der Jochalm

A total of 13 alpine pastures produce this rare cheese.


It pays to visit each one - ideally on foot or by mountain bike, to breathe in as much as possible the delicious, spicy air.



Gailtaler Almkäse g.U.