The Cellar

In my cheese cellar in the Vienna Inner City the Vorarlberg cheese matures into a Viennese speciality.

The cheese loaves arrive in Vienna young and fresh and are left to mature under my care for up to three years, sometimes even longer. They mature until they are cut and served at the table: as a mild, creamy pallate teaser, as a full-flavoured classic variety or as a crystallized, richly-nuanced rarity.