
Six-pack: The Allgäu Cheese Road
Every summer, around 2500 cows drive the alpine herdsmen to the pastures of the western Allgäu, where they feed exclusively on herbs and grasses. Annually around 1500 tons of hay-milk cheese are produced from their milk, such as the creamy Romandur or the strong Alp Cheese.
A total of six regional cheeses can be tasted on the Allgäu Cheese Road: when visiting one of the many alpine dairies, which are also happy to provide an insight into the production of their specialities. The approximately 150-kilometre-long route also leads through a charming natural landscape.