Langzwettl Organic Cheese Production

The farm community is located at an altitude of 700 metres above sea level in mountain farming zone 1 and consists of three part-time farms.

As environmentally friendly farmers, they farm according to the guidelines of organic-biological agriculture. The farm cheese dairy has been in operation since 1996. The "Bio-Käserei Langzwettl" project is one of the few agricultural projects in the Mühlviertler Sterngartl region to be subsidised by the European Union. The semi-soft cheese gets its mildly spicy flavour after maturing for 4-6 weeks in a natural cellar. The mountain cheese is produced according to a traditional Vorarlberg recipe and reaches its full maturity after 6 months of storage.

The tour lasts approx. 1.5 hours and includes a tasting session.

Opening hours: Advance booking