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Traditionally produced hard cheese is made exclusively from hay milk, because this raw material is a prerequisite for long cheese maturing. It develops its malty, roasty aromas. With increasing maturation in the natural bark, which can last from three to twelve months and more, the typical scent and taste gain in intensity.
Mountain and alp cheeses are traditional here (Vorarlberger Bergkäse PDO, Vorarlberger Alpkäse PDO, Tiroler Bergkäse PDO, Tiroler Almkäse PDO). They are matured with red culture, i.e. the bark is not only cared for with salt water but also with red culture. Cheeses such as Emmental are only treated with salt water during maturing. Both processes promote the formation of the rind and serve to preserve the cheese naturally.
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