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Cheese enjoyment in the Allgäu region. Where mountains, tradition, and flavor come together.
Anyone traveling through the Allgäu region will notice it immediately: there is something in the air here. The scent of fresh hay, clear mountain air, and the aromatic hint of cheese maturing in rustic alpine dairies. Cheese is not just a food in the Allgäu. It is culture, history, and pure passion. Learn more about traditional Allgäu cheese and discover family-run Romantik® hotels near regional cheese dairies.
From the Alps to the cheese cellar.
For centuries, Alpine farmers have been taking their cows up to the mountain pastures in summer. There, in large copper vats, a treasure is created that has become famous far beyond the region: Allgäu mountain cheese – strong, spicy, full of character. Later, Allgäu Emmental cheese was added, with its large holes and mild, nutty aroma – in 1997, it was the first German cheese to be awarded EU protected designation of origin status. Each wheel tells a story of craftsmanship, tradition, and the landscape from which it originates.
A variety of cheeses that melt in your mouth.
But the Allgäu region is much more than just Emmental cheese. There is also Sennalpkäse, which is only produced in the summer months directly on the alpine pastures—intense, traditional, and with a subtle smoky flavor. Or Weißlacker, spicy and piquant, and a real insider tip to enjoy with a cold beer. Hay milk cheese is also becoming increasingly popular, with an aroma as pure and clear as the cows' feed: exclusively hay, no silage.
Insider tips for cheese lovers in the Allgäu region.
If you want to delve deeper, be sure to visit small village dairies, where you can often watch cheese being made and taste it straight from the maturing cellar. The cheese house in Isny or Kempten is a real experience, offering tastings that showcase the full range of Allgäu cheeses. And of course: cheese spaetzle! Best served in a rustic mountain hut, with golden brown onions and a breathtaking view of the valley.
Allgäu markets. A wide variety of cheeses directly from the producer.
At the lively weekly markets in towns such as Kempten, Füssen, and Sonthofen, the stalls of small alpine dairies and farm cheese makers line up side by side. There you will find spicy mountain cheese wheels alongside mild Emmental, piquant Weißlacker, and creamy cream cheese made from hay milk. If you are curious, you can almost always try some and experience how different cheeses from a single region can taste.
The Viehscheid. Cheese as a way of life.
In the Allgäu region, cheese is not just an accompaniment—it is part of everyday life, part of the identity. This is celebrated at the Viehscheid, the traditional autumn cattle drive: colorfully decorated cows, music, dancing—and, of course, cheese in all its variations. Here you can taste the whole year that has been lived in the Alps. An absolute must for anyone who wants to immerse themselves in the Allgäu cheese tradition.
The original recipe for Allgäu cheese spaetzle.
Freshly made, tender spaetzle melt together with spicy Allgäu mountain cheese, while golden brown fried onions exude a sweet, nutty aroma. A touch of butter rounds off the flavor and makes every bite melt creamily and aromatically on the tongue. Traditionally, cheese spaetzle is served in mountain huts straight from the stove – and immediately the aroma rises, evoking memories of Alpine hikes, alpine meadows, and cozy evenings in the hut. But best of all, this recipe is easy to recreate at home. With a few fresh ingredients, a little attention to detail, and the right cheese, you can bring the atmosphere of an Allgäu hut right into your kitchen at home. Whether as a main course on a cold autumn day or as a culinary highlight after a walk, cheese spaetzle is a piece of home, enjoyment, and pure bliss all in one.
Ingredients
For 4 people
- 400 g flour
- 4 eggs
- 150 ml water (or milk for creamyness)
- 1 TL salt
- 250 g Allgäu mountain cheese, freshly grated
- 2-3 onions
- 2 EL butter
- Pepper
- Optional: fresh chives for garnish
Instructions
-
1.
Prepare the dough
Mix the flour, eggs, water/milk, and salt into a thick batter until there are no lumps left. Let rest for 10 minutes. -
2.
Cooking spaetzle
Bring a large pot of salted water to a boil. Scrape the dough into the water in portions using a spaetzle sieve or a knife. When the spaetzle rise to the surface, they are ready – drain. Alternatively, buy fresh spaetzle. -
3.
Sauté onions
Cut the onions into thin rings and fry in 2 tablespoons of butter until golden brown. -
4.
Layers
In a pan or baking dish, layer the spaetzle and grated cheese alternately until everything is used up. Heat briefly so that the cheese melts. -
5.
Serve
Top with browned onions and freshly ground pepper. Garnish with chives to taste. -
6.
Tip
If you like it particularly authentic, serve the cheese spaetzle in a small pan straight from the stove. It smells just like it does in the Alps. Bon appetit!
Discover hotels in the Allgäu cheese region.
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FAQ Frequently asked Questions and Answers
Allgäu mountain cheese and Allgäu Emmental are particularly well known. There are also specialities such as the spicy Weißlacker, Sennalpkäse from the Alps, and modern hay milk cheeses.
Many small alpine dairies and farm shops offer cheese fresh from production. We recommend, for example, the Lehern alpine dairy near Hopferau, the cheese dairy in Wertach, or the Gunzesried alpine dairy.
Actually, always, but the experience is particularly intense in summer in the Alps, when the cheese is freshly made, and in autumn during the cattle drive, when cheese tastings are part of the festivities.
The combination of traditional craftsmanship, clear mountain air, species-rich Alpine feed, and the passion of the dairy farmers. Many varieties are EU-protected and only available in this quality in the Allgäu region.
Yes! Many alpine dairies offer cheese tours, guided tours of the maturing cellars, and tastings. Themed routes such as the Allgäu Cheese Route also invite visitors to embark on culinary discovery tours.
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