Hand-crafted cheese specialities
Closeness to nature, sustainability and long-term experience are the cornerstones of the speciality cheeses produced at Pinzgau Milch. When we speak about cheese, we are speaking about quality, variety and an honest, natural and exceptional flavour. We ensure the highest quality by meeting our traditionally stringent specifications. After all, it is only possible to produce our sought-after Almsenner speciality cheeses using the best ingredients and an elaborate process carried out by hand. Fresh meadow herbs to feed our cattle and a responsible approach to animals and nature are the very best recipe for the exceptional quality of our milk and therefore our speciality cheeses. We apply our craftsmanship and instinct to give our Almsenner speciality cheeses plenty of time to develop their unique flavour, from the processing of the milk to the maturation process. We only use fresh milk and hay-milk of the very best quality from mountain farmers.
Our farmers, their cows and the milk
The basis for our high quality products lies in our region. Some 1,000 farmers from Pinzgau, Pongau and the neighbouring Tiroler Kaiserwinkl region entrust their milk to us for processing. The small farms are generally family-owned with an average of 12 cows each, a far cry from mass production. It is their natural approach and respect for animal welfare which make it possible for us to produce our high quality cheeses. Many of our farmers leave their cows to graze in some 300 meadows and mountain pastures from May to September. Alpine farming has a longstanding tradition here and serves many ecological and economic functions which make the region and its meadows one of the Alpine landscapes most worthy of protection. The natural Alpine meadows are home to a wide range of species of mountain herbs, grasses and tasty meadow flowers which is reflected in the fresh and authentic flavour of our products.
Two locations – one quality standard
Pinzgau Milch produces its award-winning cheeses at two locations in Salzburg and Tyrol, meeting the highest of quality standards. In 1934, 25 farmers came together and founded a milk processing cooperative. This gave rise to the Pinzgauer Molkerei dairy in 1958. Today, the name Pinzgau Milch represents a modern and innovative company as well as an entire region which offers the ideal conditions for organic dairy products with its sustainably farmed environment and unspoilt surroundings. Here the Almsenner speciality cheeses are left to mature for between six weeks and six months, depending on the variety. The Kaiserwinkl Sennerei Kössen Alpine dairy is a subsidiary of Pinzgau Milch in Maishofen. The dairy cooperative was founded in 1939 and comprehensively overhauled in 2013 in collaboration in Pinzgau Milch. Today the dairy presents itself as an efficient special dairy which processes milk from some 60 farmers in the region every day.