It all began in 1924, on St. Jacobs‘ Day, the 25th July, when what is now the largest cheese-producing monastery in Europe was founded by Brother Leonhard. Schlierbach monastery cheese dairy, which specializes in the production of soft and sliced cheese, is located in the heart of Upper Austria and is now market leader in the field of soft cheese with red culture. Since 1999 the monastery̛’s cheese dairy has been producing tasty cheese specialities, and in 2008 the dairy began with the production of cheese specialities from sheep’s and goat’s milk. The monastery’s selection of organic cheeses was extended, creating a new assortment and core area. Traditional methods of production and aging in the monastery’s cellar highlight the very special taste of the Schlierbach selection of cheeses. Through changing to a purely organic production in 2012 we can guarantee that in the future our customers will have access to regional food products of the highest quality. Our long-term and intensive cooperation with organic farmers ensures the survival of these farms for years to come.