A lot of cheese
What you should absolutely try, when coming to Vorarlberg? First of all the cheese, the probably best-known specialty of the province: Alpine cheese produced from the best summer milk on various alpine pastures. Mountain cheese, depending on the maturing time from mild to aromatic, is created in many small valley alpine dairies. Emmental, cream cheese from cow’s, sheep’s or goat’s milk and also creamy Camembert can be found in the range, or the Montafoner Sura Kees, an aromatic lowfat cheese. Cheese is also used in the kitchen, especially for the preparation of Kässpätzle or Käsknöpfle (little cheese dumplings), as they are called in some regions. They are the favourite dish of Vorarlberg’s inhabitants and many visitors.
Good food and drinks
Talking about cuisine: It combines a rural, down-to-earth menu and creative, modern dishes. Next to Kässpätzle the so-called Riebel is one of the nutritious traditional foods. Riebel is made of a mixture of corn and wheat semolina and is mostly eaten for breakfast. Creatively-light dishes can be found on many menus, especially in the numerous inns and restaurants that received awards like hats. There are also typical drinks: Next to fruit juices and beer from regional breweries Vorarlberg is also known for Subirer, an exquisite brandy produced from an inconspicuous cider pear.
Regional and seasonal
Since many years it is natural for the cooks to closely cooperate with the local agriculture and with gourmet manufactures. Wherever possible they use regional as well as seasonal delicacies. Initiatives like “KäseStrasse Bregenzerwald”, “bewusstmontafon”, “Klostertaler Bauerntafel”, “Önsche Walser Chuche” (Our Walser Cuisine) in the valley Kleinwalsertal, vo:dô (from here) in Lech Zürs am Arlberg favour this cooperation.
