Käserebellen Farmer's Rebel

cheese rebels farmer rebel 280g

The Farmer's Rebel is a red-smeared, mild soft cheese with white noble mould. The 280 g pieces with 50% fat in dry matter. are unsurpassed in their creaminess and make the hearts of cheese lovers and gourmets beat faster.

How a handful of farmers became the Cheese Rebels

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Until the middle of the 19th century, the Bregenzerwald cheese counts ruled the local milk market with economic skill. They earned vast sums with cheese deliveries to Lombardy, Veneto, the Netherlands, Hungary and Vienna. At the same time, they gagged the farmers with their market power and promissory notes.

The forefathers of the cheese rebels were no longer willing to stand by and watch this exploitative behaviour of the Bregenzerwald cheese counts; the milk and cheese monopoly had to be broken: In 1860, four farmers in Sulzberg decided to process their milk independently and cheese it in the cellar of the local "Gasthaus Bären" (today: "Alpenblick"). Over the years, there were more and more farmers, so that a separate dairy had to be created. On 24 March 1893, the time had come. The "Concurrenz" of the alpine dairy Sulzberg Dorf was founded and the contract was signed by 32 farmers. With the steadily increasing processing volume, the decision was made in 1953 to build a new building. To this day, the rebel cheeses are produced here.

In 2001, the alpine dairy building was leased by master cheesemaker Sepp Krönauer, fundamentally rebuilt and expanded. Due to the great success of the rebel cheeses, supply agreements were gradually concluded with other farmers from the Alpine region - such as the Bregenzerwald, the UNESCO-protected biosphere park Großes Walsertal, from Tyrol and the neighbouring Allgäu. In addition, further alpine dairy sites were added in Thüringerberg in Vorarlberg (2005), Zell am Ziller in Tyrol (2016) and Reutte in Tyrol (2019). The ripening, care and packaging of the hay-milk cheese specialities has been carried out centrally in Steingaden since 2002.

Mountain farmer's hay milk as a proven secret recipe

Now, over 160 years later, we no longer have cheese counts or monopolists to rebel against. Then as now, our most important concern is to supply only products of the very highest quality. That is why all our farmers have committed themselves to feeding their cows exclusively silage-free and controlled GMO-free in accordance with the hay-milk regulations, to paying particular attention to animal welfare and to maintaining the highest quality standards. So the cheese rebels of yesteryear and today are united by our secret recipe, namely production from 100% mountain farm hay milk and cheese craftsmanship according to time-honoured, rural tradition.

100 % mountain farmer's hay milk makes the difference

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The production of hay milk is the most original form of milk production. For us, the quality of hay milk starts with the feeding of the cows. For centuries, the feeding of dairy cows has been adapted to the course of the seasons: In summer, our farmers drive the cows to the pastures or the cows come to the alpine pastures for summer rest. The meadows are mown, the grass is dried and the hay obtained in this way is stored in barns for the cold season. Hay farming also has a positive effect on nature. Mowing and grazing promotes great biodiversity.

Our mountain farmer's hay milk comes from mountain areas! These are EU assisted areas (under EU Regulation No. 1257/1999) where land use is considerably more difficult for two main reasons: Firstly, an extreme altitude resulting in unusually difficult climatic conditions as the growing season is shortened. On the other hand, a steep slope, due to which special and costly machines or equipment have to be used.

What is particularly important to us

- The use of 100 % mountain farmer hay milk TSG
. - The silage-free feeding of our cows
- The bond with the milk supplier
- The welfare of hay-milk cows
- The time-honoured, rural tradition
- The long natural maturation and careful care
- The controlled GMO-free production